Agua de Jamaica

Method

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1. Rinse the hibiscus in cold water to wash off dust.

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2. Bring 1 litre of the water to the boil with the cinnamon stick, then take it off the heat.

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3. Add the hibiscus, cover, and steep exactly 10 minutes.

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4. Strain, pressing the flowers only lightly — squeezing them hard is what makes it bitter.

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5. Stir the sugar into the hot concentrate until dissolved.

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6. Add the remaining cold litre of water and the lime juice.

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7. Chill thoroughly and serve over plenty of ice with lime wedges.

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Chef’s Tips

• Steep off the heat, and stop at ten minutes. Boiled hibiscus is astringent.
• Press the strained flowers gently. The last of the liquid is the most tannic.
• Taste after chilling — cold blunts sweetness, so it will need more sugar than it seems to when warm.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Tacos al pastor
• Any comida corrida
• A splash of mezcal, for adults

Storage & Reheating

Refrigerate up to 5 days. The colour deepens and the flavour rounds out on day two. The strained flowers can be chopped and used in tacos rather than thrown away.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.