Recipe: Jamaica Water or Hibiscus Tea

A while back...maybe even last summer, I remember seeing this recipe shown on OPB's, Create TV, Pati's Mexican Table.  Apparently, it's all the rage and always has been for summer refreshment in some Latin countries including Mexico.

I ordered dry organic whole hibiscus flowers from Mountain Rose Herbs and a one lb pkg of them is, at this moment, $7.50.  The bag is large, about the size of a gallon zip lock storage bag so there is more than enough in this bag to make 3 or more batches of the concentrate.  Pretty much, it's water, hibiscus flowers (simmered like tea), add lime juice and sugar and store in the fridge and use a ratio of about 1 part concentrate to 3-4 parts water.  The recipe calls for 1 1/2 cups sugar or to taste.  Since I used the juice of a lime and the zest, I used 2 cups of organic sugar.  It still has a little zing to it.

I would say it most closely resembles cranberry juice.  And don't splatter this stuff on you or you will be challenged with getting it out.  It's deep in color like beet juice.  It might never come off until you die, or even not then.

Here is the recipe:

JAMAICA WATER Agua de Jamaica Makes 4 to 5 cups

INGREDIENTS
1 cup jamaica concentrate (see below)
3 to 4 cups water

TO PREPARE
When ready to serve, dilute 1 cup concentrate with 3 to 4 cups water, or to your liking, and some ice cubes.


JAMAICA CONCENTRATE
Makes about 5 cups

INGREDIENTS 8 cups water 6 oz dried hibiscus or jamaica flowers, about 2 cups 1 1/2 cups sugar, or to taste 2 tbsp fresh lime juice, or to taste
TO PREPARE In a saucepan, pour 8 cups of water and place over high heat.  Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 to 12 minutes and turn off the heat.  Let it cool down and strain into a heat proof glass or plastic water jar.  Add the sugar and lime juice, mix well, cover and refrigerate.

It will keep in the refrigerator for at least 3 months. 

Note: to make by the glass, which is how I do it, I fill a 16-20 oz glass nearly half with ice, then about 3/4 with filtered ice water, then top it off with the chilled concentrate and stir.  Adjust according to your preference.

FYI, if you're wondering if there is any benefit to Hibiscus Flower, here is, quoted verbatum from Mountain Rose Herb's website, some info about the Hibiscus Flower (note to self, it is used for fat reduction/metabolism, not to mention high in antioxidants):

Hibiscus Flower Profile

Also known as

Hibiscus sabdariffa, red sorrel, African Mallow, Indian Sorrel, Jamaica Sorrel, Jamaica Tea Flower, and Roselle

Introduction

There are over 220 varieties of the Genus Hibiscus. It grows in most in tropical areas around the world, but certain hardy perennials can live anywhere, being able to weather freezing conditions and arising next year in bloom. Those found in the tropics cannot stand more than a few days of freezing weather and will die if such conditions persist. The flowers are of a magnificent variety of colors, some indicating their unique country of origin. There are many folk remedies attributed to hibiscus flowers, including help with stomach or digestive problems, and to help soothe the nerves. They are also the main ingredient in wonderfully refreshing teas made around the world, especially in Mexico, Latin America, and North Africa. Known as Agua de Jamaica, or simply Jamaica in Mexico, this tea is usually served chilled with copious amounts of sugar to sweeten the natural tartness of the hibiscus. Recently it has been added to many ready made teas due to its high levels of anti-oxidants, and has even become the main ingredient in certain sodas. The Journal of Human Hypertension published an article that showed that drinking hibiscus tea can reduce the blood pressure in people with type 2 diabetes.

Constituents

The tart taste of hibiscus is due to is content of 15 to 30% plant acids, including citric, malic, and tartaric acids. The wine-red color of the tea is the to anthocyans, including delphinidins and cyanidins. In tea, the herb yields mucilage and pectins.

Parts Used

The flower, dried, cut, and powdered.

Typical Preparations

Hibiscus is available as a bulk tea and in tea bags, as well as an ingredient in tea mixtures. Can be used as a natural dye, and is incorporated in several cosmetics. Rarely found in capsule or extract form.

Summary

African folk medicine uses hibiscus as a diuretic, to relieve pressure in the gallbladder, and to relax the uterus. The mucliages in the herb make it a mild laxative, but they are also helpful when the herb is used as a wash to treat weeping eczema. Regular consumption of hibiscus teas often lowers blood pressure, typically 8 to 12 mm/Hg. Hibiscus is also the source of the hydroxycitric acid (HCA, or hydroxycut) used in many diet formulas. This compound has been long used to fight obesity. Scientific studies with lab animals find that it stops the conversion of carbs in food to body fat. It fights appetite and encourages weight loss not by increasing energy expenditure but by encouraging the "wasting" of carbohydrates. HCA does not enhance weight loss during low-carb or Atkins-style diets, but it does help weight loss when used with a program of general calorie restriction reducing consumption of carbs, protein, and fats equally. Hibiscus powder will have more of a laxative effect than other forms of the herb. It delivers more HCA. It is also more likely to help lower LDL cholesterol, although definitive research of the use of this herb for controlling high cholesterol has not been completed.

Precautions

Avoid if there are gallstones. Do not store hibiscus powder for more than six months after purchase. Keep in a cool, dry place.