Servings: 4 Servings
Agua de Jamaica con Naranja y Limón
Agua de Jamaica con Naranja y Limón is a bright, tangy hibiscus cooler boosted with fresh orange and lemon zest and juice. Dried hibiscus flowers steep with citrus peels to produce a tart, ruby-red base that you can sweeten to taste.
This all-natural refresco is delightful over ice and excellent with a Tajín and chamoy rim for a spicy, salty contrast. It pairs well with rich, savory dishes and is perfect for warm days.
Cook: 10 minutes
Steep Time: 30 minutes
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Equipment
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Stock Pot
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Strainer
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Large Glass Pitcher
Ingredients
- 1 cup dried hibiscus flowers
- Zest and juice of 4–5 oranges
- Zest and juice of 2 lemons
- 10 cups of water
- 1/4 to 3/4 cup sugar, depending on desired level of sweetness
Instructions
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Place the dried hibiscus flowers and citrus zest in a medium pot and add the water.
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Bring the mixture to a gentle simmer, then remove from heat. Let it steep for at least 30 minutes; for a richer flavor and deeper color, steep overnight in the refrigerator.
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When the infusion has cooled completely, strain it into a large pitcher, discarding the solids.
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Stir in the fresh orange and lemon juice, then sweeten with sugar to your preference.
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Serve chilled over ice.
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For a festive touch, rim glasses with chamoy and Tajín before pouring.
Notes
- Sweetness guide: 1/4 cup sugar for lightly sweet, 1/2 cup for medium, 3/4 cup for sweet.
- Steeping overnight enhances color and flavor.
- Stored in a covered container, the drink keeps well in the refrigerator for 5–7 days.
- Add sparkling water when serving for a fizzy variation.
- Try blood orange or lime alongside the citrus for extra complexity.
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