Mexican Summer Treats // Agua de Jamaica

Recipe by Estee Chait

Serves 4-6

4 cups + 4 cups water, divided

1½ cups dried hibiscus flowers

½ cup sugar (or sweetener of choice)

1 cup orange juice

2 cups ice, crushed or whole

In a pot, bring 4 cups water to a boil. Turn off the heat and add hibiscus flowers and sugar, stirring until the sugar dissolves.

Cover the pot and let the concentrate steep for 30 minutes.

Strain the concentrate over a large jug and discard the hibiscus. Let cool.

Add orange juice and remaining 4 cups water to the concentrate. Stir to combine.

Add ice to a pitcher or individual glasses, pour the hibiscus cooler over the ice, and serve.

Storage: You can store the concentrate in the fridge for 3–5 days.

Tip: To make a smaller pitcher for serving, mix 1½ cups prepared concentrate with ½ cup orange juice, 2 cups water, and 1 cup ice.


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