Aguas frescas
Hibiscus Cooler
Agua de jamaica is a cold drink of dried hibiscus flowers steeped and sweetened, deep red and sharp like cranberry. It is served over ice in warm weather and is one of the commonest drinks at a Mexican table.
Aguas frescas are served at taquerías and markets across Mexico.
The chef's recipe boils 55 g of dried hibiscus flowers in 1.4 litres of water, steeps them, sweetens with 250 g of sugar and dilutes with 720 ml of water.
Ingredients
Ingredients
- 55 g dried hibiscus flowers (jamaica)
- 1.4 litres water
- 250 g sugar
- 720 ml cold water
- Ice and lime wedges, to serve
Method
- Steep Bring 1.4 litres of water to the boil, add the hibiscus, take off the heat and leave for 20 minutes.
- Sweeten Strain into a jug, pressing the flowers. Stir in the sugar until dissolved.
- Dilute and chill Add the cold water and chill for at least 2 hours. Taste and add more water or sugar.
- Serve Pour the chilled drink over a glass of ice and add a wedge of lime. Stir before pouring each glass.
Keeps for 3 days in the fridge.
Hibiscus can stain: use a non-porous bowl.