Hibiscus Agua Fresca
A vibrant deep-red Mexican agua fresca made from dried hibiscus flowers, lime juice, and a touch of sweetness. This refreshing drink is tart, floral, and incredibly easy to make.
Tart and floral hibiscus agua fresca sweetened with sugar and brightened with fresh lime.
Nutrition per serving
Ingredients
main
sweetener
seasoning
serving
Instructions
Steep the Hibiscus
Combine the dried hibiscus flowers, ginger slices, cinnamon, and 4 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes until the liquid turns deep red and fragrant.
Sweeten the Concentrate
Remove the pan from heat and stir in the granulated sugar until fully dissolved. The residual heat will dissolve the sugar without additional cooking. Do not add sugar while still boiling as it can make the flavor harsh.
Strain and Cool
Pour the hibiscus concentrate through a fine mesh strainer into a large pitcher, pressing the flowers gently to extract all liquid. Discard the spent flowers and ginger. Allow the concentrate to cool for 15 minutes.
Dilute and Add Citrus
Add the remaining 4 cups of cold water to the pitcher along with the fresh lime juice and lime zest. Stir well to combine. Taste and adjust sweetness or tartness as needed.
Serve Over Ice
Fill tall glasses with ice and pour the hibiscus agua fresca over the top. Garnish with a lime wheel and a few fresh hibiscus flowers if available. Serve immediately or refrigerate for up to 3 days.
Substitutions
Common mistakes
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