Ingredients:
|
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
|
4 |
cups | water | |
|
1 |
cup | hibiscus flowers (about 1 ½ oz.) | dried |
|
1/3 |
cup | sugar to taste | |
|
2 |
cups | ice | |
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|||
|
|
|||
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|
Recipe Instructions:
- In a saucepan bring water to a boil and add flowers.
- Simmer mixture 5 minute and remove pan from heat,
- Let mixture stand 30 minutes to infuse.
- Pour infusion through a sieve into a glass pitcher, pressing on solids and discard flowers.
- Makes 6 cups
Recipe Notes: This traditional agua gets its glorious red color from the Jamaica, or hibiscus flower, whose natural sourness is counteracted by the sugar.