Ingredients
Infusion
- 80 gdried hibiscus calyces (flor de jamaica)
- 1 litrewater, for boiling
- 150 gsugar, or to taste
- 1 litrecold water, to dilute
To serve
- ice
- lime wedges
- a few mint leaves (optional)
Directions
- Rinse the dried calyces briefly in cold water to wash off field dust, then drain. Do not soak them at this stage.
- Bring the litre of water to a boil, take it off the heat and add the calyces. Steep 10 minutes only — pushed further, hibiscus turns from tart to harshly astringent.
- Strain through a sieve, pressing the flowers gently. Do not wring them out or the concentrate will taste woody.
- Stir the sugar into the hot concentrate until it dissolves completely, then add the cold water.
- Chill at least 2 hours. Taste before serving: it should be sharp enough to make you salivate, and sweetness is adjusted at this point rather than earlier.
- Serve over plenty of ice with a wedge of lime.
Technique
- The spent calyces are not waste. Chopped and cooked with onion and chile they become a taco filling, which is how Mexican households use them.
- Steeping longer to get a deeper colour is the usual mistake — the colour is already there in ten minutes, and what comes after is only tannin.
Substitutions
- Piloncillo or muscovado in place of white sugar gives a rounder, more caramel note.
- Cold-brewing overnight in the fridge makes a smoother, less tannic drink, though a paler one.
Variations
- A version simmered with a stick of cinnamon and a strip of orange peel, served warm in winter.
- Concentrated to a syrup and topped with sparkling water for a stronger agua fresca.
History
Hibiscus reached Mexico via the colonial trade in African and Asian plants and became the most common agua fresca.
Frequently asked questions
What is Agua de jamaica?
Agua de jamaica is a drink from Mexico: deep red hibiscus calyx infusion, sweetened and served over ice. Hibiscus reached Mexico via the colonial trade in African and Asian plants and became the most common agua fresca.
How long does Agua de jamaica take to make?
Agua de jamaica takes 10 min plus 2 hr chilling of preparation and 10 min of cooking. The recipe makes 2 litres. It is rated easy to make.
What can I substitute in Agua de jamaica?
Yes, within limits. Piloncillo or muscovado in place of white sugar gives a rounder, more caramel note. Cold-brewing overnight in the fridge makes a smoother, less tannic drink, though a paler one.
What is the most important thing to get right in Agua de jamaica?
Rinse the dried calyces briefly in cold water to wash off field dust, then drain. Do not soak them at this stage.
