Agua de Jamaica
Mexico's ruby-red treasure made from dried hibiscus flowers. Tart, floral, and impossibly refreshing, this agua fresca is a staple at every taqueria for good reason.
- 6 ozhibiscus tea(chilled and sweetened)
- ½ ozfresh lime juice(freshly squeezed)
- ½ ozsimple syrup 1:1(optional to taste)
- lime wheelgarnish
- 1Fill a highball glass with cubed ice.
- 2Pour in chilled hibiscus tea.
- 3Add lime juice and additional syrup if desired.
- 4Stir gently to combine.
- 5Garnish with a lime wheel.
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Agua de jamaica — hibiscus water — is one of Mexico's most beloved and globally recognized aguas frescas, made from the dried calyces of the Hibiscus sabdariffa flower, which gives the drink its intensely vivid ruby-red color and tangy, cranberry-like flavor. The hibiscus plant is native to West Africa and was introduced to Mexico through the Spanish colonial trade networks, where it became embedded in everyday food culture. The drink is prepared by simmering dried hibiscus flowers in water with sugar, then straining and serving chilled. Agua de jamaica is now available throughout Latin America under various regional names — in the Caribbean it's called sorrel, in West Africa zobo, and in Egypt karkade — reflecting the hibiscus's journey across colonial trade routes. Its vivid color and refreshing tartness have made it increasingly popular as a global mocktail ingredient.
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