There's nothing like flavor to connect you with a place you love. When we're especially missing Guatemala, we love to make Rosa de Jamaica, or hibiscus tea, a typical fresca, so that we can be instantly transported back to wonderful meals with friends and loved ones.
When we visit the cooperatives, we often share this delicious beverage with our artisan partners. We love the refreshing taste and the intense magenta color. While the beverage, loaded with vitamin C and other anti-oxidants, is reported to have health benefits, we simply love it as a mid-day pick-me-up. Everyone makes it a little differently, but we're offering you one of our favorite recipes here.
Rosa de Jamaica (Hibiscus Tea)
- 2 quarts water
- 1 cup dried hibiscus flowers
- 1/2 - 1 cup sugar – adjust to taste. We prefer it on the tart side.
- 1 cinnamon stick, about 4”
- Lime slices for garnish
- Lime juice (optional)
- Combine water and sugar: Put 4 cups of the water and the sugar in a medium saucepan. Add cinnamon stick. Bring to a quick boil, simmer for 5 minutes until the sugar is dissolved.
- Steep with dried hibiscus flowers: Remove water from heat. Stir in the dried hibiscus flowers and cinnamon stick. Cover and let sit for one hour.
- Strain: Strain the tea into a pitcher and discard the used hibiscus flowers and cinnamons stick. Refrigerate the concentrate until ready to serve.
- Add water: Add remaining 4 cups of water to pitcher. Use still water or seltzer.
- Serve over ice: Rub rim of glass with a lime slice, then use the lime slice as garnish. Optional: add a little lime juice to beverage.