Stir in lime juice and set aside to cool. Strain through a chinois or fine mesh strainer into a large, heat-resistant bowl or pot.Remove from heat and stir in Jamaica flowers and sugar until sugar has dissolved.
Combine water and ginger in a large pot and bring to a boil over high heat. 2 tablespoons freshly squeezed lime juice (from about 1 large lime). 1 1/2 cups dried Jamaica flowers (also known as hibiscus or flor de Jamaica). 1 (1/2-inch) piece ginger, finely grated. To prevent any grit from getting into your agua fresca, don’t pour the very last bit of the brew through the strainer in the final step. Sometimes there’s a little gritty sediment that settles at the bottom of the brewing pot. You can either use the syrup to make a large pitcher of margaritas or shake up individual drinks. Strain out the hibiscus pieces and allow the syrup to cool completely before making your margaritas. Always refreshing, they are a great addition to any meal. Add enough water to your taste preference and serve over ice.Game plan: If you’re making this for a crowd, you’ll want to double or triple the recipe and make it in a big stockpot. Flor de jamaica (hibiscus) is also a natural diuretic and helps to reduce bloating. Start by making a hibiscus syrup by soaking the dried hibiscus flowers in boiling water and sugar. Aguas frescas are cool water-based juices that are served at the table with any meal. Strain the liquid into a pitcher and add the 4 cups of water and sugar. (Please check the ingredients list below) Set aside for at least 4 hours, you can also make this step overnight. Boil them for about 2-3 minutes over medium-high heat. After the flowers have steeped, remove them and let the mixture cool completely. Place the flowers in a small pot with the 3 cups of water. Once the water has come up to a boil, remove the pan from the heat and add the dried hibiscus along with the aromatics to steep. I like the flavor of the vanilla, however if you don’t have it it’s fine! Mix together the sugar and vanilla bean caviar in a saucepan then add water and bring to a boil. The literal translation is water of hibiscus, but agua in Mexico is used as a general term to label the actual translation of water along with a lot of the drink options you can get at restaurants. What’s the translation of Agua de Jamaica? Once they start to shrivel up they’re picked and dried and used to make tea, among other things. It’s exactly what it sounds like: tea made from hibiscus! There is a certain variety of hibiscus flowers that are grown and left to mature to a certain point. It’s usually chilling in one of those great big tubs next to the other agua frescos like canteloupe, watermelon and horchata. Heard of horchata Its one of Mexicos most famous drinks, and another popular agua fresca. 
But one item I see in all Mexican restaurants regardless of region or specialty is agua de jamaica (pronounced: xa’majka – the “j” is silent). I finally understood the differences between Oaxacan moles, the fish tacos from Baja and the cemitas from Puebla. When I moved to LA, I realized how varied Mexican food actually is. Those two countries, for the most part, eat mainly the same foods in all regions. I assumed it was all the same because for the most part Peruvian food isn’t that varied throughout the country. Add lemon juice or any other fruit juice for a refreshing drink. My idea of Mexican food was limited to “authentic” burritos and tacos. Sorrel tea, hibiscus flowers, is used as a delicious tea with many healthy properties. Sure I grew up in a Latin household, but the cuisines of Peru and Colombia couldn’t be more different than what one would eat in Mexico.
I like to add orange zest and spices to change it up a bit.īefore moving to Los Angeles I was a total Mexican food amateur. Agua de Jamaica is a refreshing drink made from dried hibiscus flowers, water, and sugar.
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