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The mocktail that has been waiting at Mexican markets for 200 years while everyone argued about Margaritas. Hibiscus, lime, cold water. That is it.
Ingredients
- 30 g dried hibiscus flowers jamaica
- 1 l cold water, divided
- 60 ml Fresh Lime Juice
- 30 ml Agave Syrup
- Ice
- Lime Wheel
Instructions
- Simmer the hibiscus flowers in 250ml of water for 15 minutes.
- Strain and let cool, then combine with the remaining 750ml cold water.
- Stir in the lime juice and agave.
- Chill for at least an hour.
- Serve over ice with a lime wheel and a mint sprig.
Notes
This recipe makes 4 servings. It keeps in the fridge for 3 days. Stronger every hour, so taste and dilute if needed.
How to make a Agua Fresca (Hibiscus and Lime)
The mocktail that has been waiting at Mexican markets for 200 years while everyone argued about Margaritas. Hibiscus, lime, cold water. That is it.
Ingredients
- 30g dried hibiscus flowers (jamaica)
- 1L cold water, divided
- 60ml fresh lime juice
- 30ml agave syrup or honey
- Ice to serve
- Garnish lime wheel and a mint sprig
Instructions
- Simmer the hibiscus flowers in 250ml of water for 15 minutes.
- Strain and let cool, then combine with the remaining 750ml cold water.
- Stir in the lime juice and agave.
- Chill for at least an hour.
- Serve over ice with a lime wheel and a mint sprig.
Three notes worth knowing
This recipe makes 4 servings. It keeps in the fridge for 3 days. Stronger every hour, so taste and dilute if needed.
When to drink a Agua Fresca (Hibiscus and Lime)
Any time you want the ritual without the aftermath. Brunch, post-work, Dry January, designated driver, pregnancy, or just not in the mood to drink tonight.
