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| A hibiscus flower |
The only thing I know how to make with them is agua de jamaica, a refreshing hibiscus tea often served cold that's popular in Mexico, and thus in Austin as well. Not only does it taste good, it is a gorgeous color. I make it in concentrated form, then add a bit of water, but you could add sparkling water instead, and I imagine the concentrate would make an interesting ingredient for mixologists.
Here's my recipe for Agua de Jamaica
Ingredients
1 to 1 1/2 cups fresh or dry hibiscus petals
1 quart water
2/3 cups sugar (or less, to taste)
3-4 thin slices fresh ginger (optional, to taste)
1 stick cinnamon
a few allspice berries (optional, to taste)
a few whole cloves (optional, to taste)
1. If using fresh hibiscus, separate the petals from the rest of the buds and rinse the petals well.
2. Bring water, sugar, ginger, cinnamon, allspice and cloves to a boil. Remove from heat, add hibiscus petals, cover and steep for 15-30 minutes.
3. Strain and chill. The concentrate should be strong enough to dilute with about an equal amount of water. I serve it with ice and a slice of lime.
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| Agua de Jamaica, concentrate (left) and diluted (right) |
