160

It was a little too strong and sweet this time, so I dialed down the hibiscus and sugar for next time

Recipe: https://www.epimel.es/recipes/agua-de-jamaica

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[-] Chef_Boyargee@lemmy.world 18 points 1 week ago

The plant is also known as sorrrel or rosella.

Careful to not drink a ton, it can function as a mild laxative.

I like to add in spices for the steeping step. Mulling spices, or even just a simple cinnamon stick works great. Likewise, light brown sugar or turbinado sugar adds an extra layer of flavour.

I also recommend adding it 50/50 with plain iced tea for a different spin on an Arnold Palmer. Especially if you cut back on how much sugar you put in initially.

[-] swelter_spark@reddthat.com 4 points 1 week ago

I never knew that hibiscus and sorrel were the same plant.

[-] Chef_Boyargee@lemmy.world 5 points 1 week ago

I have misspoken here. I had forgotten that the beverage made from the same plant in the Jamaican region is known as sorrel. Sorrel the plant is unrelated, but has a tart taste, and the leaves can have a red colour.

Roselle

Sorrel

Huh, TIL

And it appears that "wood-sorrel" is yet a third species.

[-] simpliston@programming.dev 3 points 1 week ago

Thanks for the tips! I made two liters, so I'll make sure to drink it slowly over a few days

[-] shalafi@lemmy.world 3 points 1 week ago

What part of the plant is used? I have a couple of bushes.

[-] Chef_Boyargee@lemmy.world 2 points 1 week ago

The calyx that grows from the flower (kinda like a fruit) is the part that is used for the beverage. I don’t believe all hibiscus produce the fruit, just this varietal. Roselle

[-] JohnnyEnzyme@piefed.social 2 points 1 week ago

I'm guessing flower heads, but that's a major omission from the linked recipe.

Checking a little, looks like the dried flower sepals are commonly sold in Mexican markets.

[-] hansolo@lemmy.today 10 points 1 week ago

Also popular in West Africa. Add a little ginger and freeze it, SO good.

[-] GreyEyedGhost@piefed.ca 5 points 1 week ago

The variant i got from a Nigerian friend also has cloves.

[-] hansolo@lemmy.today 1 points 1 week ago
[-] BastingChemina@slrpnk.net 3 points 1 week ago

I know it as bissap in west Africa

[-] hansolo@lemmy.today 1 points 1 week ago
[-] orionsbelt@midwest.social 7 points 1 week ago

mejor sin azúcar! :)

provecho!

[-] simpliston@programming.dev 3 points 1 week ago

¡Gracias! Me gusta más lo dulce que lo agrio, entonces para mi, no me gustaria sin azúcar 😅 He probado tejuino y algo similar, pero no me gustan las bebidas muy agrios o salados

[-] JohnnyEnzyme@piefed.social 2 points 1 week ago

Iced tea is my daily drink, and I found that I was able to gradually cut down sugar over time, plus added a bit of substitute, like sucralose. So two sugar cubes and a packet of Splenda tastes perfectly normal to me in a Gatorade bottle of iced tea (828mL / 28fl oz / 1.75pints).

The amount of sugar commonly included in bottles & containers of iced tea in stores is absolutely insane.

[-] fruitycoder@sh.itjust.works 1 points 1 week ago

What's interesting to be is that different sugars and substitutes seem to settle at different levels and so you can actually get a more even sweetness like that

[-] JohnnyEnzyme@piefed.social 1 points 1 week ago

Sorry, what?
Not sure I'm understand right there, sorry.

[-] fruitycoder@sh.itjust.works 1 points 1 week ago

So Splenda is lighter and tends to sit the top of the drink.

Raw sugar tends to sit at the bottom.

So a blend cover more drink area more evenly

[-] JohnnyEnzyme@piefed.social 1 points 1 week ago

Aaaannd, the significance of such..?

[-] fruitycoder@sh.itjust.works 2 points 1 week ago

More even mixing of sweetness especially in chilled drinks

[-] JohnnyEnzyme@piefed.social 2 points 1 week ago

Interesting.

[-] frunch@lemmy.world 5 points 1 week ago

The glass isn't big enough, lol. Anytime I've ordered an agua fresca it comes in like a 32oz container at minimum🥤👀

[-] simpliston@programming.dev 2 points 1 week ago

Yeah, those huge plastic cups

[-] notthebees@reddthat.com 1 points 1 week ago

It's a deli container.

[-] ickplant@lemmy.world 4 points 1 week ago

Apparently I made this all the time without knowing it has a name. Well, I learned about hibiscus tea in Egypt. Tried a cup and fell in love. I definitely use less hibiscus and sugar so it’s more of a refresher.

Nice, here's my Kombucha de Jamaica. :)

3to4W5Yd2AgGQxq.jpg

[-] pineapplelover@lemmy.dbzer0.com 3 points 1 week ago

One of my favorite agua frescas

[-] HulkSmashBurgers@reddthat.com 2 points 1 week ago
[-] jeena@piefed.jeena.net 2 points 1 week ago

So is it sweat or sour or what is the taste?

[-] Nora@lemmy.dbzer0.com 6 points 1 week ago

It's very strong hibiscus flavor which tends to lean sour/tart and a little bit of sugar to take the edge off. IMO its really good if you like hibiscus.

[-] ChicoSuave@lemmy.world 4 points 1 week ago

It's tart, fruity, and earthy, like fresh berries. The sweetness and tart is based on how much sugar is used to make the jamaica (ha-my-kah). It's often served cold or with ice.

3rd best Mexican drink after agua fresca and horchatta. It's very much worth trying if you find the opportunity.

[-] xylol@leminal.space 3 points 1 week ago

Arent Jamaica and horchata agua frescas? What is agua fresca singular?

[-] simpliston@programming.dev 1 points 1 week ago

They are, yes, but they're special. I think most other agua frescas are mostly different fruits blended with water and sugar, but these two are special enough to stand apart from the rest

[-] simpliston@programming.dev 2 points 1 week ago

I agree! Horchata is my absolute favourite from Mexico, I make it pretty often. Agua fresca is also versatile and balanced

[-] simpliston@programming.dev 2 points 1 week ago

The hibiscus gives it a sour taste. With the amount of sugar I used, it turned out about as sweet as sour, but very intense in total

[-] YetiBeets@lemmy.world 3 points 1 week ago

If it has too much hibiscus AND too much sugar. Did you consider adding more water?

[-] simpliston@programming.dev 1 points 1 week ago

Yeah, I reduced both sugar and hibiscus for next time, effectively increasing the water content

[-] BobbyNevada@discuss.tchncs.de 1 points 1 week ago

I like to water it down with Topo Chico over ice.

[-] Medic8eme@piefed.ca 1 points 1 week ago

Also great with a third lemonade. Delish.

[-] rollerbang@lemmy.world -3 points 1 week ago

TIL that people need recipes for teas/infusions...

this post was submitted on 16 Aug 2026
160 points (97.6% liked)

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