Agua de Jamaica con Naranja y Limón
Agua de Jamaica con Naranja y Limón is a bright, tangy, and deeply refreshing hibiscus cooler that gets a citrusy upgrade with fresh orange and lemon juice and zest. The dried hibiscus flowers (flor de jamaica) steep with vibrant citrus peels to create a tart, ruby-red base, balanced to your desired sweetness with sugar.It’s a vibrant, all-natural refresco that’s perfect served over ice, and even better with a Tajín and chamoy rim for a fun, spicy twist. This deeply flavorful drink is perfect for sunny days or pairing with rich, savory meals.
Equipment
Ingredients
- 1 cup dried hibiscus flowers
- Zest and juice of 4–5 oranges
- Zest and juice of 2 lemons
- 10 cups of water
- 1/4 to 3/4 cup sugar, depending on desired level of sweetness
Instructions
- In a medium pot, add the hibiscus flowers, citrus zest, and water.
- Bring to a gentle simmer, then turn off the heat and allow the mixture to steep for at least 30 minutes or preferably overnight for deeper flavor.
- Once the mixture has cooled completely, strain it into a pitcher, discarding the solids.
- Stir in the fresh citrus juice and your desired amount of sugar.
- Serve chilled over ice.
- For an extra special touch, rim your glasses with chamoy and Tajín before pouring.
Notes
- Adjust sweetness based on your preference: 1/4 cup sugar for lightly sweet, 1/2 cup for medium, and 3/4 cup for sweet
- Steeping overnight intensifies the flavor and color
- This refresco stores well in the fridge for 5–7 days
- You can also add sparkling water when serving for a bubbly twist
- Try using a mix of blood orange or lime for added complexity
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