Agua de Jamaica
3 oz dried jamaica blossoms (about 2 large handfuls)
6 cups water
¾ cups water (or to taste)
water to make up 2 quarts
6 cups water
¾ cups water (or to taste)
water to make up 2 quarts
Place 6 cups of water in a medium sauce pan and bring to a boil. Once boiling, add jamaica blossoms. Allow to boil for 1 minute, then cover and remove from heat. Let blossoms steep for approximately 15 minutes. Meanwhile, pour sugar into a 2 qt glass pitcher (jamaica can stain plastic). Place a fine-meshed sieve over the top of the pitcher and pour in jamaica tea so that the blossoms are strained out and only the garnet red liquid is used. It is a good idea to leave about 1/3 to ½ cup of liquid in the sauce pan when straining so that no small bits of grit or dirt accidentally get into the pitcher. Stir warm tea and sugar well so that all the sugar dissolves. Dilute with water to make up 2 quarts.
Note: This recipe makes a sweet strong tea that goes very well when served over crushed ice. This recipe will also make an agua de jamaica that is slightly stronger (and I think much tastier) than what is normally served in the local Mexican restaurants.
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