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Add the hibiscus petals and cold water to a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and allow the petals to steep for 10 minutes. Stir occasionally. Strain the mixture through a strainer/colander and pour the beverage into a large pitcher.
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Place in a bright sunny spot for 4-6 hours. Unscrew the lid and remove the tea bags, gently squeezing to remove excess liquid. Put the lid back on and store in the refrigerator for up to a week. When it is time to serve, add the concentrate and 14 cups water to a gallon sized pitcher. Serve over ice.
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Add 2 cups of dried hibiscus flowers to the water. Bring to a boil. As soon as the water boils reduce the heat to low and simmer for 10 minutes. After 10 minutes turn off the heat and allow the hibiscus concentrate to cool. PITCHER OF JAMAICA. Put ⅓ of the concentrate in a half-gallon pitcher and add the sugar.
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In a small pot, add 4 cups of water and the dried hibiscus flowers. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 5 minutes. Remove from heat, uncover and let it cool down for 5 more minutes. Pour the tea through a strainer or colander into a large pitcher that holds at least 8-10 cups.
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To make the concentrate: In a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 to 12 minutes and turn off the heat. Let it cool down and strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.
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Add the water: Add remaining 4 cups of water (or if you want to chill the drink quickly, ice and water) to the concentrate, and chill. Alternatively, you can add ice and chilled soda water for a bubbly version. Add a little lime juice for a more punch-like flavor. Serve over ice with a slice of orange or lime.
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Instructions. Combine the ingredients in a saucepan and place over high heat. Stir until the sugar has dissolved. Let the concentrate boil for 5 minutes. When time is up, remove pot from heat. Let the concentrate steep for an additional 10 minutes. Strain the concentrate into a jar or bottle.
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Place the saucepan over medium heat and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring from time to time. Turn off the heat and let the concentrate cool down completely. Strain into a bowl to remove the flowers, pressing down with a spoon to extract as much liquid as possible.
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How to make this Jamaica Drink. First, place to 2 cups of dried Jamaica and 8 cups of cold water in a medium pot. Bring the Jamaica & water to a soft boil and cook for 5 minutes. Remove from heat. Add the sugar at this point and stir well until all of the sugar is dissolved.
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Yield: 3 1/2 Quarts or 10-12 Servings. Prep Time: 5 minutes. Cook Time: 5 minutes. Total Time: 10 minutes. An easy 3-ingredient Mexican recipe you will make again and again. This Jamaica drink is essentially a sweet iced tea made with dried hibiscus flowers and fresh lime juice. Serve with plenty of ice!
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2 tablespoons lime juice (or to taste) n a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 minutes and turn off the heat. Let it cool down and strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.
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This recipe will make quite a bit of concentrate. Make some that day, then leave the Hibiscus concentrate for another day. It will be good for up to 5 days in the fridge. Health Benefits & Nutritional Information. This herbal tea is reported to help to lower high blood pressure. It may help people with high cholesterol, reducing heart disease.
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Recipe tips and variations. Yield: My Agua de Jamaica recipe makes 12 cups of hibiscus tea, enough for 12 refreshing 8-ounce servings. Storage: Store covered in the refrigerator for up to a week. Jamaica Concentrate: In Mexico, sometimes they make and refrigerate just the concentrated Jamaica syrup.Then, to make an individual serving, they add some Jamaica syrup to a glass with ice and top.
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In a 6- or 8-quart saucepan, bring water to a boil. Add flowers, stir and simmer over medium heat for 10 to 12 minutes. Turn off the heat and let the mixture cool a bit. Strain mixture into a large container (with a lid to cover later), and add the sugar and lime juice. Stir until well-dissolved.
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Step 1. Bring the water to a boil over high heat in a large saucepan. Add the Jamaica flowers. Reduce the heat to medium; cook for 10 minutes, stirring once or twice, then turn off the heat. Cool.
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The agua de jamaica is a now concentrated drink base which needs to be diluted with ice and/or water. The amount of simple syrup you add to your tea may vary according to how sweet (or not) you like your iced tea. Sweeten the pitcher of jamaica with a 1/2 cup (for less sweet tea) or the entire amount of simple syrup for very sweet tea.
