Mexican Refreshments Recipe

In a large bowl, combine 1 cup white rice and 4 cups water with 1 cinnamon stick. Let soak for 3-4 hours, until the rice softens.

After soaking, discard solids. Transfer the rice mixture and its soaking liquid to a blender. Add 2 cups water and blend on high until smooth.

Strain the blended mixture through a fine-mesh sieve or cheesecloth into a pitcher to remove solids.

Stir in 0.5 cup sugar, 1 teaspoon vanilla extract, and a pinch of salt. Add 1 cup milk and mix until well combined. Chill in the refrigerator.

Serve over ice. Adjust sweetness with more sugar if desired.

Rinse 2 cups hibiscus flowers under cold water to remove any debris.

In a large pot, bring 8 cups water to a boil. Remove from heat and add the rinsed hibiscus flowers. Let steep for 20-30 minutes.

Strain the hibiscus tea into a pitcher, discarding the flowers.

Stir in 0.75 cup sugar and 2 tablespoons fresh lime juice. Stir until sugar dissolves.

Chill and serve over ice. Adjust sweetness or lime as desired.

Place 1 cup tamarind pulp in a bowl with 4 cups hot water. Let soak for 10-15 minutes to soften.

Mash and strain through a fine sieve into a pitcher to extract tamarind juice, discarding seeds and fibers.

Add 4 cups cold water to the tamarind juice. Stir in 0.5 cup sugar and 0.25 teaspoon salt.

Add 1 tablespoon fresh lime juice. Chill and serve over ice.