Mexican recipe
How to make Hibiscus water
Agua de jamaica
All of Mexico
A cool, deep-red drink made by steeping dried hibiscus flowers in water and sweetening it. It is one of the most popular aguas frescas, the fresh drinks served in big glass jars at markets and taco stands.
Ingredients
- 40 g dried hibiscus flowers (flor de jamaica)
- 1.5 litres water
- 80 to 120 g sugar, to taste
- Ice and lime slices to serve
Method
- Rinse the dried flowers in a sieve.
- Bring 500 ml of the water to the boil, add the flowers, take off the heat and leave to steep for 15 minutes.
- Strain into a large jug, pressing the flowers to get all the colour. Stir in the sugar until it dissolves.
- Add the remaining litre of cold water, taste and adjust the sweetness, and chill for at least an hour.
- Serve over ice with a slice of lime.
Made it at home? Tick it off and it goes into your kitchen passport.
The hibiscus flower came to the Americas from Africa, but agua de jamaica is now one of Mexico's favourite drinks.
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