Jamaica Recipe

Steep the hibiscus

Bring 4 cups of water to a boil in a kettle or saucepan. Place 1 cup dried hibiscus flowers in a heatproof bowl or a heatproof pitcher. Pour the boiling water over the hibiscus flowers, stir once to fully submerge, and cover. Let steep 15–20 minutes for a deep, flavorful infusion (longer will be more tart and intense).

Strain and sweeten

Strain the hibiscus infusion through a fine-mesh sieve or cheesecloth into a large pitcher to remove the flowers, pressing lightly to extract liquid. While the infusion is still warm, stir in 1 cup granulated sugar until fully dissolved. Taste and adjust sweetener as desired (add up to 1/4 cup more sugar if you prefer sweeter).

Dilute and chill

Add 4 cups cold water to the sweetened hibiscus concentrate and stir to combine. Stir in 2 tablespoons fresh lime juice. Refrigerate until chilled, at least 1 hour, or serve immediately over ice for a lightly diluted, refreshing drink. If the concentrate is very strong for your taste, add up to another 1–2 cups cold water.

Serve

Fill glasses with ice (about 1/2 cup ice per serving). Pour the chilled Jamaica over ice. Garnish each glass with an orange slice and a couple of mint leaves if using. Taste and adjust with extra lime juice or sugar to taste.

Make-ahead and storage

Store leftover Jamaica in a covered pitcher or bottle in the refrigerator for up to 5 days. Stir or shake before serving. If separation occurs, a quick stir will recombine. For longer storage, keep unsweetened concentrate refrigerated up to 1 week and add sugar when ready to serve.