Agua Fresca Hibiscus Tea With Agave Recipe

Hibiscus Agua Fresca

1. 1

   Steep hibiscus

   Bring 4 cups of water to a near boil (about 200°F / 93°C). Remove from heat, add 1 cup dried hibiscus flowers, cover, and steep for 15 minutes for a bright, tart infusion (steep up to 20 minutes for stronger flavor).

2. 2

   Strain infusion

   Place a fine-mesh strainer or cheesecloth over a heatproof bowl or pitcher and strain the steeped hibiscus, pressing gently on the solids to extract liquid. Discard solids.

3. 3

   Sweeten and adjust

   While the hibiscus liquid is still warm but not hot, stir in 1 tablespoon agave syrup, 2 tablespoons fresh lime juice, and a pinch (1/4 tsp) of salt if using. Taste and add more agave (up to 2–3 tbsp total) or lime to reach your preferred balance of sweet/tart.

4. 4

   Dilute and chill

   Add the strained hibiscus concentrate to a pitcher and pour in the remaining 4 cups of cold water to make approximately 8 cups of agua fresca. Stir to combine. Refrigerate until well chilled, about 30–60 minutes. (If you need it immediately, fill a pitcher with ice and pour the concentrate over it, stirring to chill and dilute.)

5. 5

   Serve

   To serve, fill glasses with ice (about 1/2 cup per glass), pour the chilled hibiscus agua fresca over the ice, and garnish with orange slices and mint leaves as desired. Stir briefly and taste; adjust with extra agave or lime per glass if needed.

6. 6

   Storage

   Store leftover agua fresca in a sealed pitcher or jar in the refrigerator for up to 4 days. Stir before serving; flavor may mellow, so re-taste and adjust sweetener or lime if necessary.