Prep 5 mins
Cook 10 mins
I got this from a PBS show, Pati's Mexican Table. One of my Jamaican friends serves this at Christmas. Another frequently has it in the fridge.
- 8 cups water
- 6 ounces dried hibiscus flowers (6 oz is about 2 cups)
- 1 1⁄2 cups sugar (or to taste)
- 2 tablespoons lime juice (or to taste)
- n a saucepan, pour 8 cups of water and place over high heat.
- Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 minutes and turn off the heat.
- Let it cool down and strain into a heat proof glass or plastic water jar.
- Add the sugar and lime juice, mix well, cover and refrigerate.
I make Pati's recipe, too. The concentrate will keep at least 3 months in the fridge.
To use the concentrate to make a drink, dilute 1 cup of the concentrate with 3 to 4 cups of water, or to taste, and pour over ice. You can also mix this with iced tea, limeade, or lemonade to add a gorgeous color and flavor.
Other uses for Jamaica (pronounced ham EYE ee kah) concentrate include meat marinades, fruit sorbets or popsicles, and vinaigrette dressings.
You can find the dried hibiscus flowers at groceries that cater to Latino customers.