Agua De Jamaica Hibiscus Water Recipes

AGUA DE JAMAICA (HIBISCUS WATER)

Steps:

• Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
• Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.

AGUA DE JAMAICA (HIBISCUS WATER)

Steps:

• 1. Bring water to a boil in a large pot.
• 2. Stir in the hibiscus petals and boil for about 5 minutes.
• 3. Stir in sugar until dissolved.
• 4. Remove from heat and let it steep for about an hour.
• 5. Strain into a glass pitcher (it stains!) push into the strainer to get as much goodness as you can from the petals.
• 6. Use personal judgement here: If its too tart add more sugar if its too strong add more water.
• 7. You can squeeze a lemon or lime into it if you like at this point.

AGUA DE JAMAICA

Steps:

• Rinse flowers in cold water. In a large saucepan, combine 3 cups water, flowers and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Remove from heat; let stand 15 minutes. Strain mixture, discarding flowers and zest; transfer to a large bowl. Add sugar and remaining water, stirring until sugar is dissolved. If desired, stir in rum. Refrigerate until cold. Add mint sprigs if desired.