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Hibiscus Cooler (Agua de Jamaica)

Romulo Yanes

Yield: Makes 1 quart

The floral and earthy flavor of dried hibiscus flowers may be familiar to you as one of the ingredients in Red Zinger tea. Here the cooler is only lightly sweetened. Add more sugar if you like.


  • 5 cups water
  • 2 oz. (1 heaping cup) dried hibiscus flowers (flor de Jamaica)
  • 1/4 cup sugar or agave syrup


  • Bring the water to a boil, then add the hibiscus flowers and the sugar and simmer for 5 minutes. Remove the pan from the heat and let the mixture cool to room temperature. Strain through a medium-mesh sieve into a pitcher, pressing on then discarding the flowers. Taste for sweetness and chill until cold. Serve over ice.

Hibiscus Cooler keeps chilled for 1 week.


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