About This Recipe
Agua de Jamaica is one of the three classic aguas frescas, hibiscus steeped into a deep red, sweet-tart cooler. It comes from the same Mexican-Californian table that shaped Santa Maria barbecue, which is exactly why it belongs next to the tri tip rather than a generic fruit punch.
Its tartness is the point. Against rich, fatty, red-oak-grilled beef, the acidity of hibiscus does what a squeeze of lime does on a taco: it cuts and resets. This version is brewed strong and sweet on purpose, so it stays balanced as the ice melts into it.
The recipe
Agua de Jamaica (Hibiscus Cooler)
Deep red hibiscus agua fresca, brewed strong and sweet-tart to pour over ice. The Mexican-Californian cooler that cuts through smoky, grilled tri tip.
Ingredients
- 1 cup dried hibiscus flowers (flor de jamaica)
- 4 cups water
- 1 cup sugar
- 2 limes, juiced
- 2 cups ice, to chill the base
- More ice and lime wedges, to serve
Instructions
Bring 4 cups of water to a boil, add the hibiscus, turn off the heat, and steep 15 minutes.
Note The full 15 minutes makes a strong base that holds up to melting ice.
Strain out the flowers and stir in the sugar while the base is hot, until fully dissolved. Add the lime juice.
Note Hot liquid dissolves the sugar completely, so nothing settles at the bottom of the pitcher.
Stir in the 2 cups of ice to cool the base fast, then pour over glasses packed with ice and serve right away with lime wedges.
Note It starts concentrated and the ice in the glass brings it to drinking strength. Making it ahead? Use 3 cups cold water instead of the ice and chill it in the fridge.
Nutrition Facts
Per serving
- Calories
- 100
- Protein
- 0 g
- Fat
- 0 g
- Sat. Fat
- 0 g
- Carbs
- 26 g
- Fiber
- 0 g
- Sodium
- 5 mg
- Cholesterol
- 0 mg
Values are estimates based on standard ingredients and serving sizes.