Strawberry-Jamaica Agua Fresca

Total Time
3hrs
Prep 3 hrs
Cook 0 mins

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.

Ingredients Nutrition

  • 2 cups dried hibiscus flowers (jamaica)
  • 4 cups water
  • 2 lbs strawberries, washed, hulled, and sliced (keep the juice!!)
  • 1 cup sugar or 34 cup agave nectar

Directions

  1. 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.
  2. Clean the strawberries, slice them into a bowl, and cover with sugar, toss, and let stand on the counter for half an hour.
  3. 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.
  4. Taste and adjust with more water or sugar to your taste.
  5. Serve over plenty of ice. Keep refrigerated or iced if serving at a party outdoors.
Most Helpful

5 5

I agree - Jamaica (Ha-my-ca) is a great flavor. It is also a bit of a diuretic - I used to drink the concentrate mixed with water in Mexico when I got puffy from the heat or jet lag. So drink water along with your jamaic treat!