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Hibiscus Agave Agua Fresca

By Author:

Coco Morante

Hibiscus Agave Agua Fresca

After a long day of hiking, a refreshingly tart agua fresca is a great way to cool off . This recipe makes a concentrate that’s easy to pack and dilute with water for serving. You can also use it as a cocktail mixer by adding rum or vodka and serving it over ice.
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Servings 6 Serving(s)

Ingredients
  

  • 2 ounces dried hibiscus flowers (also called flor de Jamaica)
  • 4 cups boiling water
  • ½ cup agave nectar (or more to taste)

Instructions
 

  • Hibiscus Agave Agua Fresca
    1. Combine the hibiscus flowers and water in a heat-proof bowl or glass measuring cup.
    2. Steep for 2 hours. Cool to room temperature.
    3. Strain into a container with a tight-fitting lid. Stir in the agave nectar, then chill until ready to use.
    4. Dilute with 1 part water for serving.
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Coco Morante

Coco Morante is a cookbook author and the recipe contributor for Edible Silicon Valley, serving up recipes using fresh, seasonal ingredients for your home kitchen explorations and entertaining. Coco is a classical singer and author of the blog LeftySpoon.com. Coco released her cookbook The Essential Instant Pot Cookbook featuring fresh and foolproof recipes for an electric pressure cooker. (Ten Speed Press, 2017). and has a sequel cookbook in the works.

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