Hibiscus Agua Fresca (Jamaica)
Dried hibiscus flowers steeped into a vibrantly crimson-purple tea, sweetened and served over ice with a squeeze of lime — the color of sunset in a glass.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Place the dried hibiscus flowers in a large heatproof pitcher or bowl. Pour the boiling water over them and steep uncovered for 10 minutes. The water will turn deep crimson-purple almost immediately. Do not steep longer than 15 minutes — the flavor becomes overly tannic.
Pour the hot hibiscus tea through a fine-mesh strainer into a pitcher, pressing the flowers gently to extract the last of the liquid. Discard the spent flowers. While the liquid is still hot, stir in the sugar or agave until fully dissolved — hot liquid dissolves sugar instantly.
Stir the cold water and fresh lime juice into the sweetened hibiscus concentrate. Taste and adjust — more lime for tartness, more sugar syrup for sweetness. Refrigerate until cold or serve immediately over ice. Garnish with a lime wedge.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.