“This recipe makes a tart version of agua de Jamaica. Feel free to stir in more sugar, if that appeals to you.” –Patrick Ryan
Look for dried hibiscus flowers at specialty grocery stores or online.
Recipe By Patrick Ryan
Serves | 6 |
- 1½ quarts plus 3 cups water, divided
- 2 cups dried hibiscus flowers, plus more for garnish
- 1¼ cups granulated sugar
| Preparation | In a medium stainless steel saucepan with a lid over medium heat, bring 1½ quarts water to a boil. Add dried hibiscus flowers and sugar. Stir for 1 minute or until liquid returns to a boil and sugar dissolves. Remove from heat, cover and let steep for 1 to 2 hours. Strain mixture through a fine-mesh strainer into a large bowl; use a muddler or spoon to press on mixture to extract as much liquid as possible. Discard solids. Transfer liquid to a large container, add remaining water and stir well. Store covered in the refrigerator in a noncorrosive container; will keep for 1 week.
| To Serve | Divide about 10 ounces agua de Jamaica among 6 12-ounce glasses over ice. Garnish with dried hibiscus flowers and serve.