← Nouns Cooking · Mexican

Ingredients

• 60 g Dried hibiscus flowers (flor de jamaica), rinsed
• 1 l water, for steeping
• 150 g sugar, or to taste
• 1 l cold water
• 1 Lime, juiced (optional)
• ice, to serve

Method

1. Bring 1 litre of water to the boil in a saucepan. Add the hibiscus, simmer for 5 min, then turn off the heat and leave to steep for 15 min.
2. Strain the deep red liquid into a jug, pressing on the flowers to get every drop out.
3. Stir in the sugar while it is warm, until dissolved, then add the cold water and the lime juice (if using).
4. Taste and add more sugar or water to your liking. Chill for at least 1 hour and serve over plenty of ice.

Tips

• Hibiscus stains, so use a stainless steel or enamel pan and wipe spills quickly.
• The undiluted concentrate keeps for a week in the fridge; mix with water as you need it.

Sources

Written in our own words after cross-checking these recipes:

Pati Jinich ¡Hola! Jalapeño Rick Bayless