Most Mexican restaurants and taco stands in Southern California carry a delicious beverage made of hibiscus flowers. In Spanish, it is called “Agua de Jamaica” and it is a sweet and tart fruity beverage. Here is my ‘sun tea version, one which may be made without heating up the house.
Makes 2 quarts.
- 2 quarts cool water
- 1/4 c dry hibiscus flowers
- 1 1/2-inch cinnamon stick
- 3 whole cloves
- 1 1/2-inch tamarind seed, shelled
- 1-inch segment ginger root, peeled
- 3/4 c sugar
- 2 Tbsp fresh lime juice
- Mix the water, hibiscus flowers, cinnamon stick, cloves, tamarind, and ginger root in a half-gallon lidded pitcher.
- Set the pitcher out in the sun for 4-6 hours, or until the drink becomes intensely red.
- Strain the spices out and stir in the sugar until dissolved. Chill several hours.
- Stir in the lime juice; pour over ice and add slices of lime or orange if desired. Serve cold.