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Two types of aguas frescas in a Mexican taqueria in Seattle. On the left is a jar of agua de flor de Jamaica, and on the right is horchata. The drinks are ladled from the jars into glasses. Chia seed agua fresca Guava agua fresca. Aguas frescas [1] [2] (English: cool waters, lit.
It is served chilled, and in Jamaica, this drink is a tradition at Christmas, served with fruitcake or sweet potato pudding. [7] In Panama, both the flowers and the drink are called saril (a derivative of the English word sorrel). It is prepared by picking and boiling the calyces with chopped ginger, sugar, clove, cinnamon, and nutmeg.
Mexican tea culture is known for its traditional herbal teas which are reputed to have medicinal properties. In recent decades, [ when? ] imported tea beverages have also become popular in Mexico. Mexican tea recipes have grown in popularity beyond Mexico as well.
Sorrel (drink), made from Jamaican sorrel , is enjoyed all year round, but is especially consumed as a Christmas drink. White rum or wine is often added at Christmas. Jamaican sorrel has become a popular beverage in Latin America, known as agua de Jamaica, flor de Jamaica or simply Jamaica.
Roselle juice, often taken refrigerated, is a cool drink found in many West African countries and the Caribbean. [5] [6] It is a dark red-purple coloured juice.The Burkinabes, Senegalese, and Ivorians call it bissap, [7] the Nigerians call it zobo while the Ghanaians call it Zobolo. [8]
In 2005 Coca-Cola released a calorie-free flavored water version of Ciel called Ciel Aquarius (renamed Ciel+ in 2008). In that same year, Ciel Dasani was released, a functional water with skin nutrients and fiber available in four flavors: lemon-cucumber, papaya-carrot, grapefruit and mandarin-green tea; a year later, this product was discontinued.
The drink is essentially a combination of chamoy sauce, shaved ice (or ice cream or sorbet, depending on the preparation), chili powder, and fruit chunks. In certain variations, a whole fruit popsicle, or paleta, is added to the drink and mixed with the shaved ice. [2] The drinking straws served with chamoyadas often have tamarind candy on the ...
An early print reference to Planter's Punch appeared in the August 8, 1908 edition of The New York Times: [32] This recipe I give to thee, dear brother in the heat. Take two of sour (lime let it be) To one and a half of sweet, of Old Jamaica pour three strong, and add four parts of weak. Then mix and drink. I do no wrong — I know whereof I speak.