How to make perfect agua de jamaica: tricks and variations

Agua de jamaica is, along with horchata and tamarind water, one of the three most emblematic Mexican aguas frescas. Its intense ruby-red colour, its flavour somewhere between tart and floral, and its refreshing quality make it the perfect drink for summer. But making an agua de jamaica that is truly good - not watery, not too sweet, not bitter - has its secrets.

In this article we reveal all the tricks for achieving a perfect agua de jamaica, plus creative variations that range from cocktails to puddings.

What is the jamaica flower?

Jamaica (Hibiscus sabdariffa) is a tropical plant whose flowers (in reality, the calyces of the flower) are dried and used to make infusions all over the world. In Mexico it is called jamaica, in Egypt karkadé, in the Caribbean sorrel, and in the UK it is often sold as hibiscus.

Dried jamaica flowers contain anthocyanins (responsible for their intense red colour), vitamin C, organic acids and antioxidants. Scientific studies have shown that regular consumption of jamaica can help to:

• Reduce blood pressure
• Lower LDL cholesterol
• Improve digestion
• Provide antioxidants
• Hydrate (it is water, after all)

In Mexico, agua de jamaica is so popular that it is sold in any taquería, fonda, market or street stall. It is the default option when someone says "an agua fresca, please".

The traditional agua de jamaica recipe

This is the classic Mexican recipe, the one you will find in markets and fondas across the country:

Ingredients for 2 litres:

• 80g dried jamaica flower (2 generous cups)
• 2 litres of water
• 150-200g sugar (to taste)
• Ice to serve

Traditional method:

1. Rinse the jamaica flowers in a sieve under cold water to remove dust. Do not soak them for long.
2. Boil 1 litre of water in a pot. When it comes to the boil, add the jamaica flowers.
3. Cook for 5 minutes over medium heat, stirring occasionally. The water will turn an intense dark red.
4. Remove from the heat and let it rest for 10-15 minutes with the flowers inside. This step is crucial: too much time (more than 20 minutes) and it turns bitter.
5. Strain the flowers through a fine sieve, pressing them gently to extract all the flavour and colour.
6. Dissolve the sugar in the hot liquid, stirring until it is fully incorporated.
7. Add the second litre of water (cold) to dilute to the right concentration.
8. Refrigerate for at least 2 hours. Serve very cold with plenty of ice.

The 7 tricks for a perfect agua de jamaica

1. The right proportion

40g of dried jamaica per litre of water is the Mexican standard. Less and it comes out watery, more and it comes out bitter. If you like it more concentrated, it is better to add more flowers than more cooking time.

2. Do not overcook

The most common mistake is leaving the jamaica boiling for too long. More than 10 minutes of cooking extracts bitter tannins that ruin the flavour. 5 minutes of boiling plus 10-15 of resting is the optimal time.

3. Sweeten while hot

Sugar dissolves much better in hot liquid. If you add it after cooling, it never incorporates well and stays grainy. Adjust the sweetness while it is still hot, bearing in mind that the ice will dilute it slightly.

4. The lime trick

Adding the juice of 1-2 limes to the finished agua de jamaica intensifies the red colour (the acids in the lime stabilise the anthocyanins) and balances the flavour, giving it an extra freshness. It is a trick used at the best aguas frescas stalls in Mexico.

5. Do not throw away the flowers

Cooked jamaica flowers can be reused: saute them with onion and green chile to make jamaica tacos (they are delicious and vegan), or make them into jam with sugar and lime.

6. The concentrated version

Make a concentrate with 150g of jamaica in 500ml of water. Cook, strain, sweeten. Keep it in a bottle in the fridge (it lasts 2 weeks). To serve, dilute with cold water and ice to taste. This lets you have agua de jamaica ready in seconds.

7. Water, not juice

Agua de jamaica should be refreshing, not cloying. In Mexico, aguas frescas are light, not thick like a juice. If yours comes out too thick, add more water.

Creative variations

Jamaica with ginger

Add 30g of grated fresh ginger to the cooking. The mild heat of the ginger complements the tartness of the jamaica and creates a more complex, comforting version. Perfect for colder months, it can be drunk hot as an infusion.

Jamaica with tropical fruit

After straining, blend the agua de jamaica with 200g of ripe mango, pineapple or strawberries. The result is a hybrid drink that is perfect for parties and gatherings. The mango version is spectacular.

Jamaica with mint and cucumber

Inspired by spa waters: add slices of cucumber and fresh mint leaves to the cold agua de jamaica. Let it rest for 1 hour in the fridge. It is ridiculously refreshing in summer.

Jamaica with chia

Add 2 tablespoons of chia seeds to the cold agua de jamaica. Wait 15 minutes until the seeds hydrate and form a gel. It is a nutritious version with an interesting texture.

Jamaica cocktail with mezcal or tequila

60ml of mezcal or tequila, 200ml of agua de jamaica, the juice of half a lime, ice. Optional: sal de gusano or Tajín on the rim of the glass. It is the perfect Mexican cocktail for the aperitivo.

Hot jamaica (infusion)

Hot agua de jamaica is perfect for winter. Make it with cinnamon, clove and star anise in addition to the jamaica. Sweeten with honey instead of sugar. It is comforting and full of antioxidants.

Where to buy jamaica flower in the UK

Dried jamaica flower is increasingly available in the UK:

• Mexican and Latin American shops: This is where you will find it cheapest and of the best quality. Look in our guide to Mexican shops.
• Health-food shops: It is sold as "hibiscus" or "hibiscus flower". It can be more expensive but is usually of good quality.
• Amazon and online shops: Available in packs from 100g to 1kg. Look for Mexican origin for better flavour.
• Large supermarkets: Some carry hibiscus infusions in teabags, but for agua de jamaica it is better to buy the loose dried flower.

Fun facts about jamaica

• Mexico consumes more than 10,000 tonnes of dried jamaica per year.
• Guerrero and Oaxaca are the main producing states.
• Jamaica was introduced to Mexico from Africa during the colonial era, but Mexicans turned it into something entirely their own.
• In Mexican markets, jamaica is also used to make jelly, jam, atole, sorbet (ice cream) and even sweet tamales.

Agua de jamaica is one of the simplest, cheapest and most delicious drinks there is. Once you try it well made, it will become your favourite summer drink. Explore more Mexican recipes and discover how Mexican gastronomy has an answer for every moment of the day. Cheers!