Hibiscus Flower Drink
A dried variety of hibiscus flower is the basis for this refreshingly tart, garnet-red drink with a flavor and color similar to cranberry juice.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Both flower and drink are known as jamaica (ha-MY-ca). Look for these flowers at your Hispanic market. For a lively do-it-yourself fiesta drink, position a bottle of clear, unaged, 100 percent agave tequila next to the pitcher of jamaica. You can make jamaica two days ahead of the party and refrigerate it.
- 2 cups jamaica
- 8 cups water
- 1 cup sugar, preferably superfine, or to taste
- Place jamaica flowers in large pot with water, and bring to a boil. Remove from heat, and steep at room temperature at least 1 hour or overnight.
- Strain liquid into clear glass pitcher, and press down on flowers to extract all liquid possible. Discard flowers.
- Add sugar, stirring to dissolve. Add more sugar if drink is too tart, or more water if drink is too strong. Cover, and refrigerate for up to two days. Serve cold.
- Calories 100
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 240 g