Hibiscus Agua Fresca
Hibiscus Agua Fresca (Agua de Jamaica) ranks among Mexico’s top aguas frescas, alongside the classic horchata. Quick, easy, and loved by all, it’s ready in just 15 minutes!
What Is Agua de Jamaica?
“Flor de jamaica” is Spanish for hibiscus flower. Agua de Jamaica is one of Mexico’s most beloved beverages, often proudly displayed on menus and market tables. Its vibrant red color catches the eye, while its tart, tangy flavor—reminiscent of cranberry juice—makes it incredibly refreshing.
Why You’ll Love It
- Visually stunning with a vibrant, deep red color.
- Bright, floral taste that refreshes on a hot day.
- Perfect balance of tartness and subtle sweetness.
- Adjust the sweetness to suit your taste or dietary needs.
- Simple and quick to prepare.
- Pairs perfectly with a wide variety of Mexican dishes.
What are Aguas Frescas?
Aguas frescas are refreshing Mexican beverages made from fruit, flowers, or grains blended with water and a touch of sweetener. Popular varieties include Agua de Jamaica, Horchata, Agua de Piña, and Cucumber—each offering a unique, vibrant flavor perfect for any occasion.
Mexico runs on aguas frescas and tacos—they’re the perfect pair. These icy refreshments are traditionally served in tall vitrolero containers, with a ladle hanging from the rim, always ready to fill a cup or bag.
Choosing Hibiscus
Hibiscus, or dried flor de jamaica, is usually found in the spice or tea aisle, packaged in a plastic bag. Before using, sort through the flowers to remove any stems or debris. Sifting the petals helps eliminate dust, while carefully picking out stems ensures a clean drink.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making this Agua de Jamaica.
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Garnish
For an extra touch, add some rehydrated hibiscus petals as a decorative garnish. You can place them in the glass among the ice or drop them into the pitcher. Any unused steeped petals can be discarded—they’ve already done their job.
Pairings:
Hibiscus Agua Fresca
Ingredients
- 10 cups water
- 1 cup sugar
- 1 cup dried hibiscus petals
Instructions
- Sift the hibiscus petals to remove any debris, then lightly rinse them under water until the liquid just begins to color. Drain off any excess water.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and stir in the sugar until fully dissolved.
- Add the hibiscus petals to the pot and let them simmer gently for about 5 minutes. Turn off the heat and allow the petals to steep in the water until it has completely cooled.
- Strain the mixture to remove the petals. Reserve a few rehydrated petals for decoration, and discard the rest. Pour the agua fresca into a pitcher, taste, and add more sugar if desired. Chill in the refrigerator until ready to serve.
- To serve, fill glasses with ice and place some of the reserved hibiscus petals between the cubes for decoration. Pour in the drink and enjoy.
Notes
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