Agua de Jamaica
(Recipe from Mexico The Beautiful Cookbook; reprinted from the May/June 2004 issue of el Restaurante Mexicano)
Makes 6 to 8 servings
2 c. dried jamaica flowers
10 c. water
3/4 c. sugar
Rinse the flowers briefly to remove any impurities. Drain. Place flowers in saucepan and add 6 cups water. Bring to a boil; reduce heat to medium and cook for 10 minutes. Remove from heat and let stand for 10 to 20 minutes.
Strain the water into a pitcher, dilute with 4 cups water and add sugar. Serve well-chilled.
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