Agua de Jamaica

Ingredients

Instructions

1. 1

   Rinse the dried hibiscus flowers briefly under cold water to remove any dust. Cut the lime in half and squeeze the juice; remove any seeds. If serving immediately, place the glasses in the fridge or freezer to chill while you prepare the drink.

2. 2

   In a small saucepan, bring the water to a boil over medium-high heat. Once boiling, add the dried hibiscus flowers and sugar, stir until the sugar dissolves, then reduce to a gentle simmer for 5 minutes. The liquid should turn a deep ruby red and smell tart and floral.

3. 3

   Remove from the heat and let the infusion rest for 3 minutes so the hibiscus fully releases its color and flavor without becoming too bitter.

4. 4

   Strain the infusion into a jug, pressing lightly on the flowers to extract the liquid but not so hard that you force through fine sediment. Stir in the lime juice and the cold water. Taste and adjust with a little more water if you prefer a lighter, less tart drink.

5. 5

   Fill 2 glasses with ice cubes and pour over the Agua de Jamaica. Serve immediately while cold and refreshing.

Nutrition per serving

Notes

• •For a cleaner flavor, do not over-simmer the hibiscus; prolonged boiling can make the drink noticeably bitter.
• •If you prefer it sweeter, increase the sugar by 10-15 g; if you like it sharper, add a little extra lime juice.
• •You can make it ahead and chill it in the refrigerator for a few hours; serve over fresh ice so it stays bright and cold.
• •A pinch of cinnamon or a few slices of orange can be added during steeping for a common homemade variation.

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