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Category: Drinks

Strawberry jamaica agua fresca

Strawberry jamaica agua fresca
Glenn Koenig / Los Angeles Times

On counters of neighborhood taquerias and Oaxacan restaurants, at Salvadoran farmers market stands and Eastside backyard parties, even at swank Hollywood restaurants, you can see the huge glass vitroleros, beehive-shaped jars filled with aguas frescas in a spectrum of stunning ... Read more

Total time: 20 minutes, plus steeping and macerating time | Makes 2 1/2 quarts
Note: Adapted from Anthony Medina of La Taquiza.
  • 2 cups dried hibiscus (jamaica) flowers
  • 2 pounds strawberries, hulled and quartered
  • 1 cup sugar

Step 1Combine the hibiscus flowers with 4 cups of water in a medium saucepan and bring to a boil. Boil for 5 minutes, then allow to steep for about 2 hours. Strain and reserve the hibiscus water.

Step 2Place the strawberries in a large bowl, toss with the sugar and macerate for 30 minutes.

Step 3In a blender, puree the strawberries (and any syrup) with the hibiscus water; this may need to be done in batches.

Step 4Strain the mixture with a standard sieve into a large pitcher; stir in 2 quarts water. Adjust consistency as desired with additional water; add more sugar if desired to sweeten. Serve over ice. This will keep for 2 days, refrigerated.

Each 8-ounce serving:
75 calories; 0 protein; 19 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 1 mg. sodium.
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