Agua de Jamaica (Hibiscus Agua Fresca)
A refreshing and vibrant drink made from dried hibiscus flowers, sweetened lightly, and served chilled. This traditional Mexican beverage is perfect for warm weather or as a non-alcoholic option.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 49 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 0.5 cupdried hibiscus flowers
- 0.25 cupgranulated sugar
- 1 cupice
for brewing
- 4 cupwater
for dilution
- 4 cupwater
Equipment
saucepan · fine-mesh sieve · pitcher
The method
Step by step
- 1
Combine the dried hibiscus flowers and the water for brewing in a medium saucepan.
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
About 5 min
- 3
Simmer for 10 minutes, allowing the hibiscus to steep and release its color.
About 10 min
Cook’s note: The water should turn a deep red color.
- 4
Remove the saucepan from the heat and let it cool for at least 15 minutes.
About 15 min
- 5
Strain the hibiscus concentrate through a fine-mesh sieve into a large pitcher or heat-proof container, pressing on the solids to extract all liquid.
About 2 min
Cook’s note: Discard the spent hibiscus flowers.
- 6
Stir in the granulated sugar until it is fully dissolved.
About 1 min
Cook’s note: Adjust sugar to your taste; you can add more or less.
- 7
Add the water for dilution to the hibiscus concentrate.
- 8
Refrigerate the agua de jamaica for at least 1 hour, or until thoroughly chilled.
About 1 hr
Cook’s note: Chilling improves the flavor and refreshment.
- 9
Serve over ice.
Per serving
Nutrition
- Calories
- 48.7kcal
- Carbs
- 12.6g
- Sugar
- 12.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover agua de jamaica in a sealed pitcher or container in the refrigerator.
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