Jamaica - dried hibiscus flower drink

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Jamaica, or flor de jamaica for making popular and refreshing Mexican drink (agua fresca de jamaica).

Jamaica is usually translated as hibiscus, but more than 300 species of hibiscus are found throughout the tropical and subtropical regions of the world, and only the edible variety, Hibiscus sabdariffa, is the one used in Mexican cooking. This species is variously known in English as roselle, red sorrel and Jamaica sorrel, which is probably how it came to be known in Mexico as Jamaica (pronounced ham-EYE-kah.)

Agua de jamaica is made from the dried calyx, or outer circle of leaves, of roselle blossoms. The basic proportion for making the agua is a cup of dried flowers to a quart of water. About six tablespoons of sugar per quart will provide enough sweetness without overwhelming the refreshingly tart taste of jamaica.

Directions
In medium saucepan , simply boil for a few minutes about 5 or 6 hibiscus flowers and then simmer for 5- 10 minutes to achieve a red - wine color. Cool and refrigerate. Add sugar to taste (optional). Jamaica is perfect for those who dislike the taste of water. Net wt. 1lb. (16 oz.) loose, dried hibiscus flowers.