Known as ‘flor de Jamaica’ in México, this dried flower has a tart flavour similar to cranberry. It is most often used to make the refreshing drink, agua de Jamaica, a ruby coloured agua fresca.
Agua de Jamaica makes a delicious syrup for hibiscus margaritas. Add 200g sugar and 350g agua de Jamaica to a pan and simmer until syrupy then leave to cool. For one margarita, add 25ml syrup, 25ml lime juice, 50ml 100% blue agave tequila and plenty of ice to a cocktail shaker. Give it a good shake, pour into a chilled glass and drink immediately!
Storage and Preparation
To make agua de Jamaica, add 50 g hibiscus flowers to 1.5 litres of boiling water in a large heatproof jug or container. Stir in 125-150 g of sugar, depending how sweet you want it, until dissolved. Cover and chill in the refrigerator overnight, then strain into glasses over ice before serving.
Store in a cool and dry place. Avoid exposure to light.