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Ingredients
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Hibiscus Agua Fresca
Method
Hibiscus Agua Fresca
- 1
Rinse and steep hibiscus
Place 1 cup dried hibiscus flowers into a heatproof pitcher or large bowl. Pour 6 cups boiling or very hot water over the flowers. Stir once to submerge all the flowers, then cover and let steep at room temperature for 20–25 minutes (or up to 45 minutes for a deeper flavor and color).
- 2
Strain
After steeping, strain the liquid through a fine-mesh sieve or cheesecloth into a clean pitcher, pressing gently on the solids to extract as much liquid as possible. Discard the spent hibiscus solids.
- 3
Sweeten
Dissolve 1 cup granulated sugar in 1 cup hot water (or use the warm hibiscus infusion to help dissolve). Stir until fully dissolved to make a simple syrup. Add the sugar syrup to the strained hibiscus liquid and stir to combine. Taste and adjust sweetness, adding up to 1/4 cup more sugar dissolved in a little hot water if desired.
- 4
Brighten with lime
Stir in 2 tablespoons fresh lime juice. Taste and add an additional tablespoon if you prefer a tangier agua fresca.
- 5
Chill and serve
Let the agua fresca cool to room temperature, then refrigerate until chilled, at least 1 hour. To serve, fill glasses with ice (about 1/2 cup ice per 8-10 oz glass). Pour the chilled hibiscus agua fresca over ice. Garnish each glass with a lime slice and a mint sprig, if using.
- 6
Make-ahead and notes
The agua fresca keeps covered in the refrigerator for up to 4–5 days. If it concentrates after sitting, dilute with cold water to taste before serving. For a sparkling version, replace up to 25% of the cold water with chilled soda water just before serving for effervescence.