Hibiscus Flower Concentrate
Although not native to Mexico, with a contested origin between Africa and India, jamaica flowers arrived in colonial times and are now deeply integrated into Mexican cuisine. Mainly used to prepare agua de jamaica, one of the freshly flavored waters (aguas frescas), they are enjoyed daily throughout Mexico.
- 8 cups water
- 2 cups (about 2-3 ounces) dried hibiscus or jamaica flowers
- 1 1/2 cups sugar, or to taste
- 2 tablespoons fresh lime juice
In a 6- or 8-quart saucepan, bring water to a boil. Add flowers, stir and simmer over medium heat for 10 to 12 minutes. Turn off the heat and let the mixture cool a bit.
Strain mixture into a large container (with a lid to cover later), and add the sugar and lime juice. Stir until well-dissolved.
Once the concentrate has cooled, cover well and refrigerate. It will keep in the refrigerator for months.