Tuesday, February 19, 2013

Agua Fresca de Jamaica

It's been a bit on the warm side here for the last week, so finding ways to keep cool and refreshed has been a priority. I found an excellent answer in one my latest cookbooks, Mexican Cooking by Cecilia Hae-Jin Lee, that puts to use one of my favourite ingredients - Dried Hibsicus.

Dried Hibiscus© by Haalo
You can find dried hibiscus in two forms - on the left, the loose petals shown and to the right, the whole calyces which I've previously used - and for this recipe, either can be used.

Agua Fresca de Jamaica© by Haalo

Agua Fresca de Jamaica (Hibiscus Punch)
(Sourced from Mexican Cooking by Cecilia Hae-Jin Lee)

4 cups water
½ cup caster sugar
½ cup whole dried hibiscus flowers or ¼ cup loose hibiscus flowers
fresh lime juice, to taste
fresh mint leaves, to garnish

Place the water and sugar into a pot over a medium heat - stir until the sugar has dissolved and then allow the mixture to come to the boil. Once boiling, remove from the heat and stir in the dried hibiscus. Let it steep for 15 minutes, then strain - store in a glass container, seal and place in the fridge to cool completely.

When ready to serve, stir in freshly squeezed lime juice to taste and pour into a jug with lots of ice and sprigs of fresh mint.

If you're after a little bit of a kick, then try adding vodka or gin.


  1. That looks both intense and refreshing! Love the deep, rich red.

  2. Love the colours and textures!

  3. Such an intense and vibrant colour! We've definitely got to try this out!


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