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Agua de jamaica (aka hibiscus iced tea) is an infusion of dried hibiscus flowers. It's popular at Mexican taquerias, and now it can be popular in your home.
Agua de Jamaica which translates as “hibiscus water” is a typical agua fresca to accompany the mid-day meal in Mexico. It is sweet, tart, delicious and really a refreshing drink all at the same time.
Agua de jamaica is a sweet, tart, and refreshing iced tea made with dried hibiscus flowers for a popular agua fresca drink throughout Mexico.
Agua de Jamaica (pronounced ha-MY-kuh in Spanish) is a refreshing and tangy drink made with dried roselle hibiscus, also known as Hibiscus sabdariffa, and very popular in Mexico. The process of making the Agua de Jamaica is very simple and takes about 15 minutes with a few ingredients.
Agua de Jamaica (pronounced ha-MY-cah) is a hibiscus iced tea drink made from dried hibiscus flowers (or “Flor de Jamaica” in Spanish), water and sugar. The hibiscus tea is very tart and almost has a cranberry-like flavor, which is why it’s typically sweetened with sugar.
This refreshing Jamaica Drink is made from dried roselle hibiscus flower and the vibrant red color and tart, tangy flavor make it a favorite among many. It’s served cold over ice with a bit of sugar or honey to balance out the tartness.
Today I will guide you through the art of crafting the perfect Agua de Jamaica — a yummy hibiscus flower drink that’s a symphony of tart sweetness, a burst of floral and citrusy deliciousness, and an ode to the rich tapestry of Mexican flavors.
Hibiscus Tea is a spirit-free beverage that’s been made in Africa, India, Jamaica, and Mexico for centuries with water infused with dried flor de Jamaica, or Hibiscus flowers (Hibiscus sabdariffa).
This is a refreshing beverage made with hibiscus flowers, agua de Jamaica is easy to make and a natural alternative to bottled cold drinks.
Agua de jamaica is a drink that’s popular in Mexico, Central America, as well as, cities around the world with large populations of folks from those countries. You can find this blood-red drink served in most Mexican or Tex-Mex restaurants in your city. As I mentioned before, I first tasted it in El Paso and I haven’t been the same since.