Agua de Jamaica (Hibiscus Cooler) with Allspice and Orange
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Rinsed dried hibiscus steeps in the fridge with allspice and orange zest, is strained and diluted, then sweetened and served over ice with lime.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Rinse. Put the hibiscus in the sieve and rinse well under cold water to remove any dust, then drain.
- 2
Steep cold. Tip the flowers into the bowl with the allspice, orange zest and 1 litre cold water. Cover and leave in the fridge for 4-12 hours; the longer it steeps, the deeper and tarter it gets.
- 3
Strain and dilute. Pour through the fine sieve into the pitcher, pressing firmly on the flowers, then discard them. Add the remaining 1 litre cold water.
- 4
Sweeten. Stir the sugar into the hot water until fully dissolved, then add it to the pitcher. Taste and add a little more if you like it sweeter.
- 5
Serve. Pour over ice in tall glasses and add a lime wedge.
Storage
Keeps covered in the fridge for up to 5 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- sieve
- large bowl or jug (at least 2 litres)
- fine sieve
- small jug
- large pitcher
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 49 kcal |
| Protein | 0 g |
| Carbohydrate | 12.6 g |
| of which sugars | 12.5 g |
| of which free sugars | 12.5 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.03 g |
Protein per 100 kcal
0 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
