Iced Hibiscus Tea (Agua de Jamaica)
Dried hibiscus flowers steeped into a deep red, tart and fruity cooler, drunk across Mexico and, spiced, as sorrel in the Caribbean.
Ingredients
litres
- 53⅓ g dried hibiscus flowers
- 2 litres water
- 133⅓ g sugar, or to taste
- 1⅓ cinnamon sticks or a few slices of ginger (optional)
- Ice and lime, to serve
Instructions
-
Bring 500ml of the water to the boil with the hibiscus, sugar and spice if using; simmer for 5 minutes, then take off the heat and leave for 15 minutes.
-
Strain into a jug and add the remaining litre of cold water.
-
Chill, and serve over ice with lime.
❧
Notes
Written for the Tea Caddy’s “Made with it”.
Picture
Homemade sorrel drink by stu_spivack, CC BY-SA 2.0 (commons.wikimedia.org
