ou’ll definitely find these Hibiscus flowers in Hispanic markets, but even some general grocers are starting to carry them. Sometimes you’ll see them labeled as Flor de Jamaica.
Give ’em a squeeze and buy the ones that are still soft, if they are hard and brittle they are probably a bit past their prime.
Then it’s just a matter of steeping the flowers and you’ve got an authentic batch of Agua de Jamaica on your hands.
Agua de Jamaica is one of Mexico's most popular agua frescas. This version uses less sugar but feel free to sweeten it up if you want to. So good!
Ingredients
- 1.5 cups Hibiscus flowers (Flor de Jamaica)
- 4 cups water (for steeping)
- 1/4 cup sugar (or agave)
- 4 cups water (for diluting)
Instructions
- Add 1.5 cups of Hibiscus flowers to a saucepan along with 4 cups of cold water. Bring to a boil and then remove from the heat. Cover and let steep until it cools, 30 minutes or so.
- Strain the mixture and discard the leftover flowers. You'll end up with 4 cups of Agua de Jamaica concentrate.
- I use a 1:1 concentrate-to-water ratio and approximately 1 Tablespoon of sugar per cup of concentrate, but you can easily alter these once you give it a taste. Add 4 cups of concentrate to a 2 quart sized pitcher along with 4 cups of cold water and 1/4 cup of sugar. Combine well and take a taste, adding more sugar or diluting further if you want to.
- Serve over ice and store leftovers in an airtight container in the fridge.
Recipe Notes
- You can find Flor de Jamaica at Hispanic markets and even some general grocers.
- I like Agua de Jamaica best when it is potent and barely sweetened, but feel free to dilute it further or add more sugar (especially if serving to kids).
- Although the instructions are for a big batch, I will frequently keep the concentrate in the fridge and just make it one glass at a time as I need it, using a 1:1 concentrate-to-water ratio.
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