Agua de Jamaica
Makes 4 to 5 cups
1 cup jamaica concentrate (see below)
3 to 4 cups water
When ready to serve, dilute 1 cup concentrate with 3 to 4 cups water, or to your liking, and some ice cubes.
Makes about 5 cups
8 cups water
6 oz dried hibiscus or jamaica flowers, about 2 cups
1 1/2 cups sugar, or to taste
2 tbsp fresh lime juice, or to taste
In a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 to 12 minutes and turn off the heat. Let it cool down and strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.
It will keep in the refrigerator for at least 3 months.
No matter how hard we tried we just couldn’t stay dry.
A single step out of the plane and it all seemed part of a magical realism novel from Gabriel García Márquez. In that hot, humid and tropical pueblo, every move was slowed down in a permanent mist, which made my clothes feel damp. Under the open sunny sky, that mist was shiny and full of light as it transformed the colors from the exotic overgrown plants, colorful houses and small streets. There were cute little insects, bees and hummingbirds moving all around. Wide chubby trees offered some shade, as people walked by with no hurry, wearing earth colored hats.
And everything, absolutely everything, was infused with the lusciously sweet aroma of vanilla.
No. I don’t do drugs.
This is a true description of a small town in the region of Totonacapan in the state of Veracruz, where vanilla originated and is still heavily grown. Also where my husband and I were invited to a wedding, more than a decade ago. And it was in that small pueblo, where I tasted the best horchata I have ever tried.
Continue reading We could all use a little Horchata…