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Put the hibiscus flowers and 1 cup of cold water in a small pan and bring to a boil. Simmer for around 10 minutes then remove from the heat and leave to cool. I usually add the sugar while the concentrate is still warm to help the sugar dissolve, but you can also add it along with the additional water later.
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Agua de Jamaica: Make simple syrup of 1 cup water to 1 cup sugar with 1 cinnamon stick, 1 slice ginger (fresh or dried ginger root slices), 2 allspice berries, simmered until sugar is dissolved. Strain spices out of syrup. Use syrup to sweeten and flavor tea. Hibiscus Spritzer: Add club soda and/or white wine to concentrate (use equal amount or per own taste preference).
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This recipe will make quite a bit of concentrate. Make some that day, then leave the Hibiscus concentrate for another day. It will be good for up to 5 days in the fridge. Health Benefits & Nutritional Information. This herbal tea is reported to help to lower high blood pressure. It may help people with high cholesterol, reducing heart disease.
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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.
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Step 1. Bring the water to a boil over high heat in a large saucepan. Add the Jamaica flowers. Reduce the heat to medium; cook for 10 minutes, stirring once or twice, then turn off the heat. Cool.
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Place in a bright sunny spot for 4-6 hours. Unscrew the lid and remove the tea bags, gently squeezing to remove excess liquid. Put the lid back on and store in the refrigerator for up to a week. When it is time to serve, add the concentrate and 14 cups water to a gallon sized pitcher. Serve over ice.
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Instructions. Combine the ingredients in a saucepan and place over high heat. Stir until the sugar has dissolved. Let the concentrate boil for 5 minutes. When time is up, remove pot from heat. Let the concentrate steep for an additional 10 minutes. Strain the concentrate into a jar or bottle.
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Add 2 cups of dried hibiscus flowers to the water. Bring to a boil. As soon as the water boils reduce the heat to low and simmer for 10 minutes. After 10 minutes turn off the heat and allow the hibiscus concentrate to cool. PITCHER OF JAMAICA. Put ⅓ of the concentrate in a half-gallon pitcher and add the sugar.
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Add the water: Add remaining 4 cups of water (or if you want to chill the drink quickly, ice and water) to the concentrate, and chill. Alternatively, you can add ice and chilled soda water for a bubbly version. Add a little lime juice for a more punch-like flavor. Serve over ice with a slice of orange or lime.
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Place the saucepan over medium heat and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring from time to time. Turn off the heat and let the concentrate cool down completely. Strain into a bowl to remove the flowers, pressing down with a spoon to extract as much liquid as possible.
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2 tablespoons lime juice (or to taste) n a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 minutes and turn off the heat. Let it cool down and strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.
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Add the hibiscus petals and cold water to a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and allow the petals to steep for 10 minutes. Stir occasionally. Strain the mixture through a strainer/colander and pour the beverage into a large pitcher.
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How To Make Agua De Jamaica. Get the complete ingredients list and instructions in recipe card below. To Make The Concentrate: Put the water and hibiscus flower in a pot and bring to a boil. Reduce to a simmer and simmer for 5 minutes. Switch off heat and let stand for an hour. Strain the concentrate and use or store it for later use. To Make.
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Recipe tips and variations. Yield: My Agua de Jamaica recipe makes 12 cups of hibiscus tea, enough for 12 refreshing 8-ounce servings. Storage: Store covered in the refrigerator for up to a week. Jamaica Concentrate: In Mexico, sometimes they make and refrigerate just the concentrated Jamaica syrup.Then, to make an individual serving, they add some Jamaica syrup to a glass with ice and top.
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To make the concentrate: In a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 to 12 minutes and turn off the heat. Let it cool down and strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.
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Carefully strain out the hibiscus and pour the concentrate into a large pitcher. Add 6 cups cold water. Add sugar and stir. Then add cinnamon sticks, orange and lemon slices. Allow to chill for at least 2 hours before serving over ice. Leftovers can be stored in the fridge without the citrus slices for up to 3-4 days.
