Strawberry jamaica agua fresca

Time 20 minutes
Yields Makes 2 1/2 quarts
Strawberry jamaica agua fresca
(Glenn Koenig / Los Angeles Times)

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.


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


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


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.

Adapted from Anthony Medina of La Taquiza.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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