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.
- 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
- 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.
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!