Jamaica Jarritos Recipe

Rinse and measure

Quickly rinse the dried hibiscus flowers in a fine-mesh sieve under cold running water to remove dust. Drain well.

Simmer hibiscus

In a medium saucepan, combine the rinsed hibiscus flowers and 6 cups of water. Add the whole cloves and cinnamon stick if using. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Simmer uncovered for 10–12 minutes, until the water is a deep magenta and fragrant.

Sweeten

Remove the saucepan from heat. Stir in the granulated sugar and brown sugar while the liquid is hot so they dissolve easily. Taste and add more sugar if you prefer sweeter—Jarritos-style soda is on the sweet side. Stir in the 2 tablespoons fresh lime juice to brighten the flavor.

Strain and cool

Strain the hibiscus liquid through a fine-mesh sieve or cheesecloth into a heatproof bowl or pitcher, pressing on the solids to extract as much liquid as possible. Discard (or reserve) the spent flowers. Let the concentrate cool to room temperature, then chill in the refrigerator until cold, at least 1 hour.

Mix soda

For a single serving (about 12–16 oz): fill a glass with ice (about 1 cup). Add 1/2 cup (4 fl oz) chilled hibiscus concentrate, then top with 3/4–1 cup (6–8 fl oz) cold sparkling water or club soda, adjusting to taste for sweetness and tang. Stir gently to combine. For a large batch, combine the chilled concentrate with sparkling water at a ratio of 1 part concentrate to 1.5–2 parts sparkling water (adjust to taste) in a pitcher and serve over ice.

Garnish and serve

Garnish each glass with a lime wedge and a sprig of mint if desired. Serve immediately while sparkling is fizzy.

Storage

Store unused hibiscus concentrate in a sealed container in the refrigerator for up to 7 days. When ready to serve later, chill sparkling water and mix as described; do not pre-mix for long-term storage to preserve carbonation.