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Agua Fresca de Jamaica

Serves 4 to 6 Beverage vegan, Beverages

Agua Fresca de Jamaica

Agua Fresca de Jamaica is a staple in Mexican homes, where its vibrant hue and tart aroma are as familiar as the afternoon sun. It's a drink that bridges the gap between meals and refreshment, often served during lunch to cut through the heat of the day or enjoyed casually in the late afternoon. This version reflects the simplicity and generosity of a family kitchen, where each ingredient is allowed to shine.

The drink should be a balance of tart and sweet, with the hibiscus flowers imparting a deep, crimson color and a tangy punch. As it pours over plenty of ice, the sugar and lime mellow the tang into a refreshing symphony. Each sip should feel like a cool breeze, a momentary escape from the warm embrace of the Mexican sun.

Ingredients

  • 60 g (2 cups)dried hibiscus flowers — rinsed
  • 8 cupswater
  • 150 g (3/4 cup)sugar — or to taste
  • 1lime — cut into wedges
  • for servingplenty of ice

Method

  1. Begin by placing 60 g (2 cups) of dried hibiscus flowers into a medium-sized saucepan. Add 4 cups of water to the pan, ensuring the flowers are fully submerged. Place the pan over medium heat and bring the mixture to a gentle simmer. As the water heats, you'll notice the color transforming into a deep red and the aroma becoming floral and inviting, indicating the flowers are releasing their essence.
  2. Once the water reaches a simmer, maintain this gentle bubbling for about 10 minutes. This allows the hibiscus flowers to fully infuse the water with their vibrant color and tart flavor. Stir occasionally with a wooden spoon to ensure even extraction. The liquid should be a rich, deep crimson and the flowers will appear softened and slightly translucent.
  3. Remove the saucepan from the heat and immediately add 150 g (3/4 cup) of sugar to the hot hibiscus concentrate. Stir well until the sugar is completely dissolved, which ensures a smooth, sweet balance to the tart hibiscus. Allow the concentrate to cool to room temperature, which will take about 20 to 30 minutes. This cooling period is essential for the flavors to meld together harmoniously.
  4. Once cooled, place a fine-mesh strainer over a large pitcher and carefully pour the hibiscus concentrate through it. This will remove the spent flowers, leaving you with a clear, vibrant liquid. Press down gently on the flowers with the back of a spoon to extract any remaining liquid.
  5. Add the remaining 4 cups of cold water to the pitcher, stirring to combine. Taste the agua fresca and adjust the dilution to your preference by adding more water if needed. The final drink should be refreshing with a balance of tartness and sweetness.
  6. Transfer the pitcher to the refrigerator to chill thoroughly, at least 1 hour, to enhance the refreshing quality of the drink. When ready to serve, fill glasses generously with ice and pour the chilled Agua Fresca de Jamaica over the top. Serve with lime wedges on the side, allowing each person to add a squeeze of lime for an extra burst of citrus flavor.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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