This bright beverage, inspired by Caribbean sorrel drink and Mexican agua de Jamaica, is made by steeping hibiscus flowers to extract flavor — and color. It is then lightly sweetened and served chilled, like iced tea. Add cinnamon, ginger and allspice if you wish. It makes a great ruby-colored cocktail mixer as well.
- Serves: 6 persons
- 2cups dried hibiscus (see Tip)
- 1cinnamon stick (optional)
- 1(2-inch) chunk of ginger, peeled and chopped (optional)
- 1teaspoon allspice berries (optional)
- ½cup agave syrup or granulated sugar, or to taste
- Lime wedges, for serving
Step 1Bring 2 quarts water to a boil in a medium stainless-steel pot.
Step 2Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.
Step 3Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.