Agua de jamaica
Boisson fraîche mexicaine à l'hibiscus, rouge rubis, acidulée et légèrement sucrée.
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Ingrédients
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Étapes
Rinse the flowers
Put the dried hibiscus flowers in a sieve and rinse briefly under cold running water to remove any dust.
- 50 g dried hibiscus flowers
✅ C'est prêt quand : water running through looks clear
Brew the concentrate
Bring 500 ml of the water to a rolling boil in a small pot. Turn off the heat, add the rinsed flowers, cover and let steep for 10 minutes.
- 500 ml water
- 50 g rinsed hibiscus flowers
✅ C'est prêt quand : liquid is deep ruby red
Strain and sweeten
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Dilute and chill
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Serve
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Rinse the flowers
Put the dried hibiscus flowers in a sieve and rinse briefly under cold running water to remove any dust.
- 50 g dried hibiscus flowers
✅ C'est prêt quand : water running through looks clear
Brew the concentrate
Bring 500 ml of the water to a rolling boil in a small pot. Turn off the heat, add the rinsed flowers, cover and let steep for 10 minutes.
- 500 ml water
- 50 g rinsed hibiscus flowers
✅ C'est prêt quand : liquid is deep ruby red
Strain and sweeten
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Dilute and chill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Hibiscus, a plant native to Africa, reached Mexico through the Spanish colonial trade routes and grew well on the warm Pacific coast. Mexicans began brewing its dried calyxes into a cool, tangy drink.
It became one of the three classic aguas frescas, along with horchata and tamarind, ladled from big glass jars at markets, taquerías and family meals.
⭐ Why It's Famous
Its tart, cranberry-like flavour and jewel colour make it one of the most refreshing drinks on a hot day.
💡 Fun Fact
The 'flowers' you steep are actually the calyxes, the fleshy part that protects the hibiscus seed pod.
Pacific coast of Mexico (Guerrero, Oaxaca)
17.44°N, -99.55°W
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