Subj : Agua de Jamaica
To   : All
From : Ben Collver
Date : Wed Dec 27 2023 13:15:26

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Agua De Jamaica (Hibiscus Cooler)
 Categories: Beverages, Mexican
      Yield: 1 Quart

      1 c  Dried hibiscus flowers
      4 c  Water
    1/3 c  Sugar; or more if needed

  Rinse the flowers in cold water and drain thoroughly. Put them in a
  saucepan, cover with water, and let steep for at least 4 hours or
  overnight.

  I like to soak the flowers overnight, as is traditional in my family,
  because I feel this extracts more of the subtle, tart, berrylike
  flavor. Once you're done, instead of discarding the hibiscus flowers,
  save them to snack on. They'll be a little sweet, and I think they're
  delicious. Just be sure to keep them refrigerated.

  Bring the mixture to a boil over medium heat, then lower the heat and
  simmer for 10 minutes. Stir in the sguar and continue to cook,
  stirring, until the sugar has dissolved. Let cool to room
  temperature. Strain through a fine-mesh sieve into a pitcher,
  pressing the solids with the back of a wooden spoon to extract as
  much liquid as possible. Ad water to bring the volume up to 4 cups.
  If the flavor is too intense, add more water as needed. You can also
  add a little sugar if you like.

  Refrigerate until completely chilled. Serve as is or over ice.

  To make a concentrate:

  Double the amount of hibiscus, eliminate the sugar, and cook the
  mixture down until the liquid is reduced to one-third. This will keep
  for several weeks in the refrigerator. To make a beverage, simply put
  about 1/4 c of the concentrate in a glass, add about 1 c water, and
  sweeten with sugar to taste. Feel free to adjust these amounts to fit
  your taste.

  Recipe by Fany Gerson

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