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Agua de Jamaica (Hibiscus Punch) Recipe

Agua de Jamaica (Hibiscus Punch)
Difficulty: Easy | Total Time: 15 mins, plus cooling time | Active Time: | Makes: 3 quarts

When we made this drink for our Burrito Bar, we ended up spiking it with vodka. If you choose to do the same, simply add as much high-quality vodka as you like.

What to buy:
Look for Jamaica flowers (also known as hibiscus or flor de Jamaica) in most Latin grocery stores; they’re often found in the bulk bins or in the dried herbs section. You can also find them online.

Game plan: If you’re making this for a crowd, you’ll want to double or triple the recipe and make it in a big stockpot.

Sometimes there’s a little gritty sediment that settles at the bottom of the brewing pot. To prevent any grit from getting into your agua fresca, don’t pour the very last bit of the brew through the strainer in the final step.

INGREDIENTS
  • 3 quarts (12 cups) water
  • 1 (1/2-inch) piece ginger, finely grated
  • 1 1/2 cups dried Jamaica flowers (also known as hibiscus or flor de Jamaica)
  • 1 1/2 cups granulated sugar
  • 2 tablespoons freshly squeezed lime juice (from about 1 large lime)
INSTRUCTIONS
  1. Combine water and ginger in a large pot and bring to a boil over high heat.
  2. Remove from heat and stir in Jamaica flowers and sugar until sugar has dissolved. Let steep 10 minutes.
  3. Strain through a chinois or fine mesh strainer into a large, heat-resistant bowl or pot. Stir in lime juice and set aside to cool. Refrigerate until ready to use. Serve over ice.