Agua de jamaica is a spectacularly beautiful and intensely delicious flavored agua fresca that will leave a definite impression on your unsuspecting taste buds.  When prepared properly, agua de jamaica leaves the parched pallet thirsty for more of the tart, cranberry-like flavor that makes your mouth water.

Made from dried Hibiscus blossoms, this agua fresca entices even the most complacent skeptic with its amazingly rich ruby color. It’s deeply provocative hue is only matched in interest by its naturally tangy taste and fresh flowery aroma that lends itself perfectly to pairings with citrus of all varieties.

In addition to the altogether pleasing sensory experience of sight, taste, and smell; agua de jamaica is also chocked full of health benefits.  Hibiscus tea has been known to lower blood pressure, high cholesterol levels, and act as a natural diuretic just to name a few.

Any and every self-respecting Mexican restaurant in Chicago should serve agua de jamaica, although the quality of the tea will vary greatly.  It is very possible to get a great glass of this elixir of the gods, just bear in mind that some dining establishments water it down considerably as a means of economizing.  Only your own pallet can be the judge of how strong you prefer your agua de jamaica, but with this recipe you will be empowered to make your own at home and then you can decide for yourself.

Agua de Jamaica

3 oz dried jamaica blossoms (about 2 large handfuls)
6 cups water
¾ cups water (or to taste)
water to make up 2 quarts

Place 6 cups of water in a medium sauce pan and bring to a boil.  Once boiling, add jamaica blossoms.  Allow to boil for 1 minute, then cover and remove from heat.  Let blossoms steep for approximately 15 minutes.  Meanwhile, pour sugar into a 2 qt glass pitcher (jamaica can stain plastic).  Place a fine-meshed sieve over the top of the pitcher and pour in jamaica tea so that the blossoms are strained out and only the garnet red liquid is used.  It is a good idea to leave about 1/3 to ½ cup of liquid in the sauce pan when straining so that no small bits of grit or dirt accidentally get into the pitcher.  Stir warm tea and sugar well so that all the sugar dissolves. Dilute with water to make up 2 quarts.

Note: This recipe makes a sweet strong tea that goes very well when served over crushed ice.  This recipe will also make an agua de jamaica that is slightly stronger (and I think much tastier) than what is normally served in the local Mexican restaurants.