Agua de jamaica: what it is, recipe and benefits

What is it?

Agua de jamaica is a refreshing Mexican drink of intense red colour prepared with dried calyces of the jamaica flower (Hibiscus sabdariffa) boiled and sweetened. Its flavour is tart, slightly astringent and refreshing, recalling that of red berries. It is the second most popular agua fresca in Mexico after horchata, and the first by volume of consumption in states such as Guerrero, Oaxaca and Veracruz. It is served in fondas, markets, taquerías and restaurants throughout the country. Beyond its flavour, it is credited with diuretic and antihypertensive properties recognised by Mexican studies. Although the flower is native to West Africa, Mexico is today one of the world's leading producers and consumers, with Guerrero as the leading state in national production.

Origin and history

The plant Hibiscus sabdariffa, known in Mexico as the jamaica flower, is native to West Africa. It reached America during the colonial period, transported on the slave ships of the transatlantic trade of the sixteenth and seventeenth centuries. It found ideal conditions for its cultivation in the warm climates of Guerrero, Michoacán, Oaxaca and Veracruz. Larousse Cocina notes that the name 'jamaica' was given to it in Mexico because of its association with the English Caribbean, although it is not native to the island of the same name. The medicinal use of the plant is documented in African and Arab pharmacopoeias since the Middle Ages. In Mexico it became established as an everyday drink during the nineteenth century, when commercial agriculture extended its cultivation. Today it is one of the aguas frescas most associated with Mexican gastronomic identity. The Government of Mexico, through SADER, has promoted the cultivation of organic jamaica in Guerrero, where more than five thousand families depend on this production. Studies by the IMSS confirm its hypotensive and diuretic effects.

Characteristic ingredients

The dried calyces of the jamaica flower are the only ingredient, with the indispensable presence of water, sugar or piloncillo, and optionally fresh ginger, cinnamon or citrus peel. There are three commercial qualities in Mexico: native jamaica (from Guerrero, considered the best), Chinese jamaica (darker and cheaper) and certified organic jamaica. The calyces are rinsed, boiled for five to ten minutes in water, strained and mixed with additional cold water to cool. A common proportion is one hundred grams of dried jamaica per two litres of water. The sweetener varies: refined sugar for clean preparations, piloncillo for rural versions with molasses notes, honey for premium aguas frescas. Some contemporary variants add mezcal, gin or tequila to create cocktails; others are prepared as a cold infusion for twelve hours, a technique that better preserves the antioxidants and reduces the astringency. The leftover calyces from the boiling can be used for jams, quesadilla fillings or salads.

Cultural significance

Agua de jamaica is an indispensable part of the everyday Mexican table, alongside horchata and lime water, making up the classic trio served in fondas, markets and restaurants across the country. It has a ritual presence at wakes and Day of the Dead offerings owing to its red colour associated with blood and life. The Secretariat of Agriculture has promoted its organic cultivation in the Montaña region of Guerrero, where the 'Jamaica Festival' celebrates the flower harvest each November. More than five thousand Guerrero farming families depend on this crop, according to Government of Mexico data. Studies by the National Institute of Cardiology and UNAM have documented its hypotensive and diuretic effects, contributing to the promotion of its consumption as a healthy alternative to industrial soft drinks. Traditional Mexican cuisine, UNESCO Intangible Cultural Heritage since 2010, includes the aguas frescas as an everyday expression of its heritage.

Frequently asked questions