I first discovered Agua de Jamaica which translates as “hibiscus water” many years ago in Mexico. I was an instant fan of this tangy and tart beverage. Hibiscus tea is a refreshing and soothing drink during hot summer months. Like many of its relatives in the mallow family, hibiscus is demulcent, coating mucous membranes that can are happy to be soothed in hot climates. Typically it is enjoyed in Mexico as a very sweet mid-day accompaniment to lunch.
I prefer it more 'on the tart' side so make it with less sugar I make my own when in Mexico from fresh flowers or will often purchase some from a wonderful family at the local market. although it is often made on the 'very sweet' side, this family makes a version that is sweetened with raw honey + I enjoy it as often as possible! If it's not available for you locally, here's an online affiliate link to a great source for Hibiscus flowers on Amazon. just click here.
Agua de Jamaica
First, let’s get the pronunciation straight: jamaica is pronounced (ha-MIKE-ah) — not Jamaica, the Caribbean Island. Agua de jamaica (which translates to “hibiscus water” in English) is perhaps the most popular variety of 'agua fresca'. (translated: fresh water) It’s a refreshingly bright Mexican drink that my family loves! I don't now if this is true, but a Mexican friend told me that many many years ago, the hibiscus flowers came into Mexico from the Caribbean, somewhere.. perhaps Jamaica? However it arrived, Mexicans love this special drink!
How to make "Agua de Jamaica" (Hibiscus Water)
Hibiscus water AKA Agua de Jamaica or simply "Jamaica"
Ingredients
- Water
- Hibiscus flowers dried
- Sugar unrefined if possible
- Optional cinnamon stick
Instructions
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Put 2 liters of water in a pot Add 2 C dried hibiscus flowers to the water
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Bring to a boil.
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When water comes to a boil, reduce the heat + simmer for 10 minutes
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Turn off the heat and allow the tea to cool. Store in glass in sealed container in the fridge for up to 5 days.
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To make the 'Agua de Jamaica'
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Use ⅓ of this hibiscus concentrate for each pitcher of "agua de jamaica"
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Place the concentrate in a 2 liter pitcher (½ gallon) + add the sugar
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Serve chilled over ice
Recipe Notes
Note: Add I cinnamon stick to the water when steeping if you like.
Reduce the sugar (try ¼ C) if you prefer less 'sweet'.
Instead of sugar, you can sweeten your drink with piloncillo^^ or agave syrup.
The above picture, from a market in Puerto Vallarta, also contains a bunch of basil infused in the mixture!! It's SO good!
^^ piloncillo is a raw form of pure cane sugar that is commonly used in Mexican cooking and is sometimes referred to as Mexican brown sugar. Not processed; a golden brown colour; rich + reminicent of molasses, although it does not have any molasses in it. Can be used in any way 'sugar' is suggested in a recipe.
HIBISCUS HIGHLIGHTS:
Antioxidant
Antiviral
Anti-diabetic
Anti-hypotensive
Hepato-protective
Nephro-protective
In addition, here's a link to my hibiscus article here on Studio Botanica plus another article about the healing powers of hibiscus water !!
ANOTHER VERSION:
Aromatic Hibiscus Cooler:
Here's an alternative to the traditional 'Agua de Jamaica'. Easy to make and very delicious!
- 2 quarts water
- ½ to 1 C sugar (depending on how sweet you prefer)
- 1 cup dried hibiscus flowers
- 1 cinnamon stick (optional)
- A few thin slices fresh ginger root (optional)
- 3-5 Allspice berries (optional)
- Lime juice (optional)
- Orange or lime slices for garnish
If you'd like to learn more about Hibiscus flowers, check out this post here at Studio Botanica.
At HerbGals, we are studying the "mallow" family of herbs this month with a couple of 'focus' herbs. Hibiscus is a proud member of the mallow family!
If you're a gal who is interested in herbs, is a fledgling herbal enthusiast or have an interest in gardening, cooking and/or learning to make your own herbal concoctions
to improve your own and/or your family's health -- check out our monthly herbal circle of women -- where it's all about herbs~
Here's the link to find out more.
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