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Hibiscus Cooler (Jamaica Drink)

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Picture of Hibiscus Cooler (Jamaica Drink)
Summer being here it is time for more cool drinks while you're hacking away at those summer projects. Everyone does Lemonade and Ice Tea (Boring!), so i decided to make the traditional mexican beverage of Jamaica, also marketed as Hibiscus Cooler.

This drink takes the sour flower of the hibiscus plant and makes a wonderful flavorful beverage with minimal ingredients.
 
 
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Step 1: Ingredients

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For this you will need

5 cups of water
1/2 c. of dried hibiscus flowers, look in mexican food stores if you can't find them at your local store.
1/2 c. Agave Nectar or similar sweetener
1/2 Lemon

Step 2: Boil Water

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Take half of the amount of water you will be using put it in a tea kettle to boil. This should take about 5 minutes.

Step 3: Add Sweetener

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While waiting for your water to boil, take the other half of the water and put it in the pitcher that you want to be using for the tea. Add sweetener and lemon and stir around.

Step 4: Pour Hot Water Over Flowers

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Once the water comes to boil you can put the flowers in a glass bowl and pour the hot water over them. Let them steep for a good 10 minutes until the water gets a dark red.

Step 5: Add Ice To Sugar Water

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Next add ice to the sugar water to get it nice and cold.

Step 6: Mix Tea and Sugar Water Together

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Mix the tea you made with the flowers in to the sweet water, combining them. If the mixture is not cold enough add more ice.

Step 7: Enjoy!

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At this point the drink is done. Feel free to put it in the fridge to cool some more or to save for later.

The hibiscus tea is very refreshing especially for those hot days and now you can make your own!
kmagic42 years ago
you can get the flowers at wegmans or other large megamarts as bulk hibiscus tea, you just have to look at the ingredients and make sure that that is the onl ingredient. usually it is
gtoal3 years ago
I've been making Jamaica with just the flowers and Splenda for some years now. I make it super strong, and use it as a concentrate with a sodastream machine, although the fizzy version took a little getting used to!
blodefood3 years ago
I get the blooms either dried or fresh at a local West/East Indian, South Asian grocery. The grocery carries dried blooms all year round, but in the winter you can get fresh ones. The recipe on the package says you can add spices like cinnamon, clove and ginger in the steeping stage. This makes a nice Christmas drink. I don't use much sweetener as I like it more tart.
kachibachi3 years ago
The hibiscus species used is Hibiscus Sabdariffa, commonly known as Roselle or Sorrel. It is the sepals which are used for drink infusions. The petals are sweet and edible. It grows readily in the southern states. Another common name for it is Florida Cranberry.
collind4 years ago
What exactly do you mean by "Mexican beverage of Jamaica"? What does Mexico have to do with Jamaica? They are two totally different countries and cultures. Just curious, thanks.
What he means is that in Mexico there is a beverage called Jamaica. You can find it in the states in Mexican stores and authentic Mexican restaurants if you ask for "Agua de Jamaica" which translates to Jamaica Drink. They usually have them in these big dispensers that stir the drinks and they will have other flavors like Horchata (Rice Drink), Tamarindo (Tamarind, my favorite :), Pineapple, etc. Jamaica has a very distinct flavor you would have to try it for yourself. Hope you like it and it's nice to see that other Mexican things that not a lot of people know about are being posted up here.
The name of this drink is pronounced huh-MY-cah. In Jamaica, it is called sorrel. It also has many other names depending on where you are in the world. It can also be made into a wine. I would love to see a recipe for that around here.
you can make wine using mixing 12cups Hibiscus tea with 3 cups of honey. Transfer the hibiscus - honey mixture to a jar, crock, or bucket for a few days untill the mixture shows signs of fermentation, and/or bubbles. Transfer mixture into a "carboy" with an airlock ( a balloon works just as well too). The honey wine is ready to drink in 4 - 6 weeks. It is ready to bottle when all fermentation has commenced, this could take 6 - 8 months. This recipe is a variation on "Tej" Ethiopian honey wine (mead), from the book "Wild Fermentation" by "Sandor Katz" http://www.wildfermentation.com/
Maybe he means this is what the Mexicans in Jamaica drink? I LOLed when I saw that myself. Delicious drink, by the way.
tirwander4 years ago
Tasty! I think that adding maybe a cup of high quality, fresh lemonade to it, instead of just lemon juice, may make it perfect!
tirwander4 years ago
Making this now! We will see how it turns out. My pitcher is huge... like 14 cups! So I am doubling everything. A whole cup of agave seems like a lot... but we shall see! :)
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