Agua de Jamaica
Mexico's ruby-red hibiscus water.
LevelEasy
MethodHeat
GlassJug
Serves4
Ingredients
- 15 gHibiscusDried hibiscus flowers, sold as 'sorrel', 'bissap' or 'gudhal'.
- 1000 mlWater
- 5 tbspSugar
- 15 mlLime juice (optional)Squeeze it fresh. Bottled juice tastes flat. 1 lime gives about 25 ml.
Plus ice.
Bar tools
- Jigger
- Strainer
- Bar spoon
- Saucepan
No bar kit? A jar with a lid works as a shaker, and 1 tablespoon is 15 ml.
How to make an Agua de Jamaica
- Boil the dried hibiscus in the water for 5 minutes.
- Leave to steep for 20 minutes, then strain.
- Stir in the sugar and lime and chill. Serve over ice.