Strawberry jamaica agua fresca
This deep magenta jamaica agua fresca is stunningly pretty. After the hibiscus flowers are steeped to make tea, it is blended with strawberries and a little sugar. Its flavor perfectly juxtaposes the tart hibiscus with the sweet, floral notes of the berries. Make two batches and freeze one batch in ice cube trays to use when serving. The agua fresca cubes won’t dilute the drink.
From the story: Cool drinks: Aguas frescas beat the SoCal heat
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.
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