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2 cups jamaica (hibiscus) flowers
3/4 cup granulated sugar (or more as desired)
Bring six cups of water to a boil. Add jamaica flowers and sugar and stir continuously
while the mixture boils for one minute. Pour into a non-corrosive bowl and steep for two hours. Note: The flower will stain, so plan accordingly when finding the right bowl.
Strain the mixture through a sieve,pressing on the flower solids to extract as much liquid as possible. Taste for strength and sweetness. If it’s too potent, add water. If it’s too tart, add more sugar. Cover and refrigerate before serving. Makes five to six one-cup servings.
from GourmetSleuth.com
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Check out the Destination Oaxaca story in the May/June 2006 issue of Imbibe, where this recipe first appeared, for other recipes and tasting notes.
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