Aguafrescaflordejamaicahibiscusflowericedtea Recipes

AGUA DE JAMAICA (HIBISCUS WATER)

Agua de Jamaica (Hibiscus Water) image

This drink is served throughout Mexico. It is nice and refreshing. It is similar to a tart cranberry tea drink. You may add more or less sugar to your taste if you prefer. Enjoy!

Provided by Sherbear1

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 16

Number Of Ingredients 8

Ingredients

6 cups water
2 cups dried hibiscus petals
1 cinnamon stick
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground allspice
½ cup chopped piloncillo (Mexican brown sugar cones)
1 ½ cups white sugar

Steps:

Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.

Nutrition Facts : Calories 97.2 calories, Carbohydrate 25.3 g, Fiber 0.2 g, Sodium 2.9 mg, Sugar 25 g

AGUA FRESCA FLOR DE JAMAICA (HIBISCUS FLOWER ICED TEA)

Agua Fresca Flor de Jamaica (Hibiscus Flower Iced Tea) image

Licuados were featured in our local paper today and this one looked so wonderful, I had to post it. Cook time is the chilling time.

Provided by Molly53

Categories Beverages

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

2/3 cup dried hibiscus flowers
4 cups cold water, divided
1/3 cup granulated sugar, to taste

Steps:

Put flowers and 3 cups water in a saucepan and bring to a boil; continue boiling approximately 5 minutes.
Remove from heat and add remaining cup of water and sugar.
Set aside at least 4 hours (or overnight).
Strain into a pitcher and refrigerate.
Serve well-chilled.

STRAWBERRY-JAMAICA AGUA FRESCA

Strawberry-Jamaica Agua Fresca image

Dried Hibuscus Flowers, known as 'Jamaica' give the 'tart' component to this summer quencher, and the resulting drink is absolutely, and shockingly, gorgeous. The hibiscus has a very high acidity, which you have to balance with the sweet, fragrant strawberries. This one takes a bit more time to make, but it's worth it. Purchase the 'jamaica' flowers at your local Mexican specialty store - they last quite a long time if stored properly.

Provided by Mitzimom

Categories Beverages

Time 3h

Yield 2 Quarts, 8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups dried hibiscus flowers (jamaica)
4 cups water
2 lbs strawberries, washed, hulled, and sliced (keep the juice!!)
1 cup sugar or 3/4 cup agave nectar

Steps:

Combine the flowers with the water in a pan and bring up to a boil over medium high heat. Boil for 6 minutes, then remove from heat, cover, and allow to steep for 2 hours.
Clean the strawberries, slice them into a bowl, and cover with sugar, toss, and let stand on the counter for half an hour.
Puree the strawberries and the liquid they cast , then strain through a fine mesh sieve into a large pitcher or a sun-tea jar, then pour the hibiscus liquid in and stir well.
Taste and adjust with more water or sugar to your taste.
Serve over plenty of ice. Keep refrigerated or iced if serving at a party outdoors.

AGUA DE JAMAICA

Agua de Jamaica image

Categories Simmer Boil

Yield makes 4 cups

Number Of Ingredients 3

Ingredients

1 cup dried hibiscus flowers
4 cups water
1/3 cup sugar, or more if needed

Steps:

Rinse the flowers in cold water and drain thoroughly. Put them in a saucepan, cover with the water, and let steep for at least 4 hours or overnight.
Bring the mixture to a boil over medium heat, then lower the heat and simmer for 10 minutes. Stir in the sugar and continue to cook, stirring, until the sugar has dissolved. Let cool to room temperature. Strain through a fine-mesh sieve into a pitcher, pressing the solids with the back of a wooden spoon to extract as much liquid as possible. Add water to bring the volume up to 4 cups. If the flavor is too intense, add more water as needed. You can also add a little more sugar if you like.
Refrigerate until completely chilled. Serve as is or over ice.
To make a concentrate, double the amount of hibiscus, eliminate the sugar, and cook the mixture down until the liquid is reduced to one-third. This will keep for several weeks in the refrigerator. To make a beverage, simply put about 1/4 cup of the concentrate in a glass, add about 1 cup water, and sweeten with sugar to taste. Feel free to adjust these amounts to fit your taste.

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