Agua Fresca de Jamaica
Mexico has a wonderful variety of sweetened flavored waters known as aguas frescas, which are sold at street stands and marketplaces throughout the country. They are made from citrus fruits, melons, cucumbers, even the sweet-tart pulp of tamarind pods. But among the most popular is this one, made by steeping the dried, deep crimson calyxes of the hibiscus flower. This slightly tart, garnet-colored beverage is incredibly beautiful and refreshing. Piloncillo, the unrefined brown sugar used in traditional rustic desserts, adds a mellow, molasses-like sweetness.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Bring 8 cups water to boil in large pot. Add piloncillo and flowers. Return water to boil, stirring to dissolve piloncillo. Reduce heat and simmer uncovered 10 minutes to blend flavors. Strain liquid into pitcher. Chill until cold. (Can be made 1 day ahead. Cover and keep chilled.)
Step 2
Fill glasses with ice and citrus slices. Pour liquid over and serve immediately.
