Agua de Jamaica (Hibiscus Cooler)

Name: Agua de Jamaica (Hibiscus Cooler)
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 60 g Dried hibiscus flowers (jamaica); 2 L Water; 120 g Sugar; 15 ml Lime juice (optional); 300 g Ice

Mexico's deep-ruby hibiscus cooler: dried jamaica flowers steeped into a tart, cranberry-like concentrate, then sweetened and diluted to a jewel-red agua fresca that is sharp, refreshing and naturally caffeine-free.

Источник

Автор рецепта Mexican home kitchens · 🏺 Традиционное

Mexican agua fresca — Agua de jamaica is a Mexican agua fresca made by steeping dried hibiscus (Hibiscus sabdariffa) calyces in water, then sweetening and chilling. Deep red and tart, naturally caffeine-free, it is one of the most common aguas frescas alongside horchata and tamarindo.

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⏱ 30 мин🍽 6 порций🔥 80 ккал🇲🇽 Мексика

ВеганскоеВегетарианскоеХаляльБез молочногоБез глютена

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Приготовление

Rinse the dried hibiscus flowers quickly under cold water to wash off any dust. Bring 500 ml of water to a boil and add the flowers.
Turn off the heat, cover, and let the flowers steep for 10 minutes, until the water is a very dark, opaque red and the flowers have softened.
💡 Steep, don't boil hard for long. A short off-heat infusion pulls the bright, tart colour and flavour; a long hard boil drags out more of the woody, bitter tannins from the flowers.
Strain the concentrate into a jug, pressing the flowers to extract all the liquid, then discard the spent flowers. Stir in the sugar while the concentrate is still warm so it dissolves fully.
Add the remaining 1.5 L of cold water and the lime juice if using. Taste and balance — it should be tart and refreshing, not syrupy. Add more water to soften it or more sugar to round it.
Chill thoroughly and serve over ice. It keeps for several days in the fridge and only gets better as the flavour settles.

💡 Советы

Don't throw the steeped flowers away. Chopped and lightly fried, drained jamaica flowers make a tangy taco or quesadilla filling — a common no-waste trick in Mexican kitchens.
Make it as a concentrate and keep it strong in the fridge, then dilute glass by glass. That way it doesn't take up a huge jug of space and you can mix each serving to the strength you like.