Agua de jamaica: recipe, benefits and origin of the flower

What is it?

Agua de jamaica is a fresh Mexican drink of intense red colour prepared with dried calyces of the jamaica flower (Hibiscus sabdariffa) boiled and sweetened. Its flavour is acidic, slightly astringent and refreshing, reminiscent 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 leading producers and consumers in the world, with Guerrero as the leading state in national production.

Origin and history

The plant Hibiscus sabdariffa, known in Mexico as flor de jamaica, is native to West Africa. It reached the Americas during the colonial period, transported on the slave ships of the transatlantic trade of the 16th and 17th centuries. It found in the warm climates of Guerrero, Michoacán, Oaxaca and Veracruz ideal conditions for its cultivation. Larousse Cocina notes that the name 'jamaica' was given in Mexico because of its association with the English Caribbean, although it is not native to the island of the same name. The plant's medicinal use is documented in African and Arab pharmacopoeias from the Middle Ages. In Mexico it was consolidated as an everyday drink during the 19th century, when commercial agriculture extended its cultivation. Today it is one of the aguas frescas most associated with Mexican gastronomic identity. The Mexican Government, through Sader, has promoted the cultivation of organic jamaica in Guerrero, where more than five thousand families depend on this production. Studies by IMSS confirm its hypotensive and diuretic effects.

Characteristic ingredients

The dried calyces of the jamaica flower are the sole 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 between five and 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 astringency. The residual calyces from cooking 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 agua de limón, making up the classic trio served at fondas, markets and restaurants throughout the country. It has a ritual presence at wakes and Day of the Dead offerings because of its red colour associated with blood and life. The Ministry of Agriculture has promoted its organic cultivation in the Montaña region of Guerrero, where the 'Jamaica Festival' celebrates the flower harvest every November. More than five thousand peasant families in Guerrero depend on this crop, according to data from the Mexican Government. 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 aguas frescas as an everyday expression of its heritage.

Frequently asked questions

Where does the jamaica flower originate from?

The flower (Hibiscus sabdariffa) is native to West Africa. It reached the Americas during the colonial period through the transatlantic trade of the 16th and 17th centuries. Although its Mexican name evokes the English Caribbean, it is not native to the island of Jamaica. Today it is widely cultivated in Guerrero, Oaxaca, Veracruz and Michoacán, with Mexico being one of the leading producers and consumers in the world.

What benefits does agua de jamaica have?

It has diuretic, antioxidant and slightly hypotensive properties, documented by studies by the National Institute of Cardiology and UNAM. It provides vitamin C, anthocyanins and polyphenols. Drinking it without sugar or with little sugar contributes to hydration and blood-pressure control. It is not recommended in excess during pregnancy because of its natural emmenagogue effect.

What does agua de jamaica taste like?

It tastes of acidic red berries like cranberry and redcurrant, with a slightly astringent floral background and earthy notes. Sweetened to taste it is refreshing; without sugar it is markedly citric and astringent. Its intense ruby-red colour and its sweet-and-sour profile make it one of the most recognisable Mexican aguas frescas, ideal for accompanying spicy food because of its ability to cleanse the palate.

How is it stored?

Refrigerated in a glass or crystal jug it keeps for up to three days without losing flavour. Plastic jugs can absorb the colour and alter the profile; metal ones can oxidise because of the acidity. To prepare it in large quantities it is advisable to boil the concentrate, strain it and refrigerate it, diluting it with cold water at the moment of serving. Freezing is not recommended.