When Thursday's dinner crew decided to cook and serve a meal with Mexican dishes, I asked them about special beverages from that country and they opted to make Agua de Jamaica and Horchata.
Agua de Jamaica translates to 'hibiscus water' and is an infusion of dried hibiscus flowers* and sweetener. It's easy to make and perfect as an ahead-of-time concoction. Some people call it 'hibiscus tea,' but as tea technically requires leaves from the camellia bush, I would go with 'hibiscus tisane,' but 'cooler' works, too.
makes 1-1/2 quarts of concentrate
- 2 C organic hibiscus flowers
- 8 C cold water
Cooler makes 6 servings
- 1 C concentrate
- 1/2 C simple syrup (you can see a recipe here)
- 4 C water
- Also needed: ice
Place hibiscus flowers in the bottom of a large pot. Pour in cold water. Bring water to a boil. Reduce the heat to a simmer and cook for 10 minutes. Remove from the heat and let steep for 10 minutes. Strain out the flowers and you'll have about 1-1/2 quarts (or approximately 6 C) hibiscus concentrate.
Blend the cooler ingredients together in a large pitcher (the kids used a mixing bowl because our batch was so big!). Chill until ready to serve. Give the pitcher a stir before pouring into individual glasses filled with ice. Serve immediately.
*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.