Hibiscus Agua Fresca

Mexican hibiscus agua fresca made from tart dried hibiscus flowers, lightly sweetened and chilled.

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Steeping rather than endlessly boiling the flowers gives strong colour and flavour without extracting unnecessary bitterness.

Ingredients

• 60 g dried hibiscus flowers
• 2 litres water
• 150 g caster sugar (or to taste)
• 2 tbsp lime juice (optional)
• 4 cups ice cubes
• 1 lime slices (for serving)

Step-by-step method

1. Bring 1 litre water to a boil in a saucepan, then remove it from the heat.
2. Add the dried hibiscus flowers, cover and steep for 10 minutes.
3. Strain through a fine sieve into a heatproof jug, pressing the flowers lightly but not forcing fine particles through.
4. Stir the sugar into the warm concentrate until dissolved.
5. Add the remaining cold water and lime juice if using.
6. Chill thoroughly, then taste and dilute with extra water if the flavour is too strong.
7. Serve over ice with lime slices.