If you been to Starbucks, Panera bread, or any Mexican restaurant you may encounter this delicious drink. Agua fresca in Spanish means water. Agua fresca can be made with sweet fruits as well as citrus, tamarind and also with seeds or flowers. If you want to read more take a look over here. While writing my post on cooking with Gongura/ Roselle/ Florida Cranberry/Indian sorrel leaves and lentils, I researched a little bit of the gongura plant. Thus I came to know about the interesting factor that, leaves are consumed mainly in India and Burma. Rest of the world is happy to consume its calyx, flower bud cover to make an infusion and use as tea. Flower bud cover/Calyx of gongura is dried and called flor de Jamaica. In the streets of Mexico you can see street vendors selling huge jars of Hibiscus tea.
- 1/4cup dried flor de Jamaica/Hibiscus flower
- 3 cup Water
- 2 tablespoon Sugar /Sweeteners like splenda of your choice (I didn’t use)
- Ice cubes.
- Place the dried flower in running water to remove the dirt for a 1 minute In a medium sauce pot add washed flower as well as 1 cup water, bring it to boil for 3 minutes.
- Transfer the both flower and water to bottle and chill it for 3 hours or overnight for better infusion. If you are using sugar, add to the infusion now.
- When you are ready to serve, strain the flower and squeeze the juice well and dilute with water enjoy with ice.
- You can flavor this drink with ginger, allspice, and cinnamon whiles you chilling the infusion.
- You also increase the sugar /or any sweetener if you want to use. I used without any sugar.
- I don’t advise to add any tea flavors as it will spoil the flavor to Hibiscus.
- You also make simple syrup to sweeten the drink.
Recipe inspired from here
I am linking this delicious drink to Health and Soul Blog Hop hosted here