Description
Hibiscus iced tea, called “agua de jamaica,” is commonly served a lunchtime in Mexico. Cool, refreshing and a little bit tart.
Note: Makes enough concentrate for 24 servings.
Ingredients
- 2 cups Dried Hibiscus Flowers
- 2 quarts Water
- ½ cups Sugar
Preparation
Put water in a pot. Add dried hibiscus flowers and bring to a boil. As soon as the water boils, reduce heat to low and simmer for 10 minutes. After 10 minutes, turn off heat and allow hibiscus concentrate to cool.
Put ⅓ of the concentrate in a half-gallon pitcher and add sugar. Fill the pitcher with cool water and stir vigorously to dissolve the water. Serve chilled or over ice.
