On my way out of my favorite Carniceria & Taqueria, I purchased a bag of dry hibiscus flowers.
Next time you are at a Latin market look for “Flor de Jamaica” that’s what the dried hibiscus flower is called; awesome stuff, used for making aqua fresca Jamaica.
Aqua fresca, Spanish for fresh water is served by vendors, in bodegas and at eateries throughout Central America, Mexico, the Caribbean and taquerias around the U.S. They are made by combining fresh fruits, seeds, and in this case flowers, with sugar and water.
Hibiscus syrup served over ice with sparkling water with a lemon slice is myfavorite for the summer months, an awesome refreshing beverage, slightly tart with a hint of cranberry, loaded with vitamin C.
To make a simple syrup as the name implies is very simple to make, basically there are 3 different versions:
Thin Simple Syrup — A ratio of 3 parts water to 1 part sugar — used to glaze cakes and cookies.
Medium Simple Syrup – A ratio of 2 parts water to 1 part sugar — used to make sweeten beverages and iced tea.
Thick or Rich Simple Syrup (basic simple syrup) — A ratio of 1 part water to 1 part sugar — this is used as the basis for cold fruit drinks and cocktails, also used to make candied fruit.
For iced tea or aqua fresca, I use the medium syrup. However, if you feel like having an Hibicus Absolute Cosmo, I recommend the ticker version.