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Hibiscus water AKA Agua de Jamaica or simply "Jamaica"

Make a strong tea aka Hibiscus concentrate which we will use to make the finished drink!

Ingredients

  • Water
  • Hibiscus flowers dried
  • Sugar unrefined if possible
  • Optional cinnamon stick

Instructions

  • Put 2 liters of water in a pot Add 2 C dried hibiscus flowers to the water
  • Bring to a boil.
  • When water comes to a boil, reduce the heat + simmer for 10 minutes
  • Turn off the heat and allow the tea to cool. Store in glass in sealed container in the fridge for up to 5 days.
  • To make the 'Agua de Jamaica'
  • Use ⅓ of this hibiscus concentrate for each pitcher of "agua de jamaica"
  • Place the concentrate in a 2 liter pitcher (½ gallon) + add the sugar
  • Serve chilled over ice

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.