Agua de Jamaica, also known as Hibiscus Tea, is a beloved Mexican beverage that has captured the hearts and taste buds of people around the world. With its stunning ruby red color and refreshing flavor, Agua de Jamaica offers a delightful and healthful experience. In this blog post, we will explore the fascinating history of how this floral elixir found its way to Mexico, delve into its numerous health benefits, and provide you with a couple of recipes to enjoy it both cold and hot.
The Story of Jamaica begins in ancient Egypt and Sudan, where the hibiscus flower (Hibiscus sabdariffa) was cultivated for its medicinal properties. From there, it made its way to West Africa, where it became an integral part of culinary traditions. During the era of transatlantic slave trade, hibiscus traveled to the Caribbean and from there to Mexico, where agua de jamaica quickly becaeme a popular drink, admired by it's vibrant colour, tangy flavour, and refreshing qualities.
It holds a special place in Mexican culinary culture, often served during festive ocassions, family gatherings and streed food fiestas, you bet your favourite taqueria will have agua de jamaica on offer. Its versatility allows it to be enjoyed as a standalone beverage, a base for refreshing coktails, or even as a flavourful ingredient in sauces and marinades, and lately becoming popular in tacos!
Apart from its delicious taste, agua de jamaica also offers a range of health benefits. Rich in antioxidants, vitamins, minerals, this floral infusion is known to promote digestion, support heart health, aid in weight management, and boost the immune system. Its natural diuretic properties can help maintain healthy blood pressure while its anti inflammatory properties may contribute to overall well-being.
Agua de Jamaica
1 cup dried hibiscus flowers
4 cups of water
Sweetener of your choice
Ice cubes
Fresh mint leaves or lime wedges
Rinse the flowers under cool water, put in a pot with 1 cup of water and sugar (if using), bring it to the boil, then reduce heat and let simmer 5 to 10 minutes.
Strain the liquid into a jug, discarding the flowers. Add more water to your taste and serve over ice, add lime and mint as garnish.