20 minutes, plus steeping and macerating time
Makes 2 1/2 quarts
Adapted from Anthony Medina of La Taquiza
2 cups dried hibiscus (jamaica) flowers -- available in well-stocked Latin markets
2 pounds strawberries, hulled and quartered
1 cup sugar
1. Combine 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.
2. Place the strawberries
in a large bowl, toss with the sugar and macerate for 30 minutes.
3. In a blender,
purée the strawberries (and any syrup) with the hibiscus water; this may need to be done in batches.
4. Strain 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: