Friday, July 25, 2014 Agua de Jamaica (Hibiscus Punch)

When I was in Guatemala, I kept seeing this beautiful drink everywhere.  Finally I decided to grab a glass.  Holy schmoly!  Who knew that some dried hibiscus flowers could make such a delicious drink?  It's a little tart, a little sweet, a little floral.  Very refreshing during the heat of summer.  Grab some dried hibiscus flowers on Amazon or at an ethnic grocer.

Agua de Jamaica (Hibiscus Punch)
Adapted from

3 quarts (12 cups) water
1½ cups dried hibiscus flowers (also known as flor de Jamaica)
1½ cups granulated sugar
2 tablespoons freshly squeezed lime juice (from about 1 large lime)

In a large pot, bring water to a boil over high heat.  Remove the pot from the heat and stir in the hibiscus flowers and sugar until the sugar has dissolved. Let steep 10 minutes.

Strain through a chinois or fine mesh strainer into a large heat-resistant bowl or pot. Stir in the lime juice and set aside to cool. Refrigerate until ready to use. Serve over ice.

Makes 3 quarts

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