This traditional agua gets its glorious red color from the jamaica, or hibiscus, flower, whose natural sourness is counteracted by the sugar.
Recipe information
Yield
Makes 6 Cups
Ingredients
4 cups water
1 cup dried hibiscus flowers (about 1 1/2 ounces)
1/3 cup sugar, or to taste
2 cups ice
Preparation
Step 1
In a saucepan bring water to a boil and add flowers. Simmer mixture 5 minutes and remove pan from heat. Let mixture stand 30 minutes to infuse.
Step 2
Pour infusion through a sieve into a glass pitcher, pressing on solids, and discard flowers. Add sugar and ice, stirring until sugar is dissolved. Chill cooler and stir before serving.
