Mexico has an incredible variety of sweetened flavored waters known as aqua frescas that are quite simple to prepare. Agua frescas are to Mexico what lemonade is to us on warm summer days. Among the most popular of these drinks is the Jamaica (pronounced ha-mike-ah) version, which is made by steeping dried hibiscus flowers with water and sweetener. This slightly tart drink has a deep garnet color and is a refreshing alternative to regular iced tea. If you like the Jamaica as an Agua Fresca, you must then take a couple extra steps to try it as a Margarita. It makes a truly beautiful and impressively smooth Margarita. The Jamaica flower is also rich in vitamin C and can be found in most Mexican markets or natural food stores. If you cannot find it listed under the name Jamaica, try Sorrel or Roselle. The base for this drink will last for up to a week if refrigerated in a tightly sealed container. Enjoy!

Agua Fresca De Jamaica
To make the syrup base:
1 cup water
1/2 cup of hibiscus flowers
1/4 – 1/2 cup of of sugar depending on personal taste (you can also try Piloncillo, the unrefined brown sugar)

In a small saucepan, combine the water, hibiscus flowers and sugar. Let this simmer for 10 minutes or until the mixture has reduced to 1–1/2 cups. Pour through a fine mesh strainer. Let cool and store in the refrigerator for up to a week.

To make the Jamaica Agua fresca:
Mix three Tablespoons of syrup with water and ice in a 8oz. glass and garnish with lime or orange wedges.

To make the Jamaica Margarita:
1oz. of Jamaica syrup
1.5oz of Silver Tequila
.5oz of Triple Sec
1oz. of fresh squeezed lime juice
1/2 cup of ice
coarse salt
Dip rim of glass into lime juice to moisten and then lightly dip into course salt to coat. In a shaker, blend ice, Jamaica syrup, Tequila, Triple Sec and 3/4 oz of lime juice. Cover and shake. Pour into prepared glass and garnish with a lime wedge.

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