David Tanis

Hibiscus Flower Quencher

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
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One Good Dish

By David Tanis

Published 2013

  • About

In Mexico, where hibiscus seems to bloom everywhere, a ruby-red drink called jamaica is made from the petals. The dried flowers are steeped like tea in hot water, which is then sweetened to taste. Jamaica is pleasantly tannic, which seems to add to its thirst-quenching properties.

Ingredients

  • 8 cups cold water, preferably filtered
  • ½ cup dried hibiscus petals
  • ½

Method

Bring the water to a boil in a small stainless steel pot. Add the hibiscus petals and sugar, turn off the heat, and let steep for 15 minutes.

Strain the drink and refrigerate until cold. Taste and add the lime juice, if desired. Serve with ice or in chilled glasses.

Photos