Agua de Jamaica

Agua de Jamaica is a popular beverage originating from Mexico and is part of the larger group of drinks known as aguas frescas. It is made from the calyces of the Hibiscus sabdariffa plant, also known as roselle. The drink is known for its deep red color and tart flavor, which is often sweetened with sugar or honey.

History

The use of hibiscus in beverages dates back to ancient times in Egypt and Sudan, where it was used for its cooling properties. The plant was later brought to Mexico during the Spanish conquest, where it was incorporated into the local cuisine and used to create Agua de Jamaica.

Preparation

To prepare Agua de Jamaica, the hibiscus calyces are typically boiled in water until the water turns a deep red color. The liquid is then strained to remove the calyces, and sugar or honey is added to sweeten the drink. It is often served chilled, making it a refreshing option for hot days.

Health Benefits

Agua de Jamaica is known to have several health benefits. It is rich in Vitamin C and has diuretic properties. Some studies also suggest that it may help lower blood pressure.

Cultural Significance

In Mexico, Agua de Jamaica is often served in restaurants and street food stalls. It is a common choice for celebrations and family gatherings, and is especially popular during the Day of the Dead celebrations.

See Also

• Aguas frescas
• Hibiscus tea
• Mexican cuisine

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