Aguas frescas, fresh waters, are the everyday drinks of Mexico: fruit, flowers, grains or seeds blended or steeped with water and sugar, served from big glass barrels at markets and taquerías. Agua de jamaica, made from the dried flowers of the roselle hibiscus, is one of the most popular, a vivid ruby red with a tartness close to cranberry.

It costs almost nothing to make, keeps for days and is exactly what you want alongside a plate of spicy tacos in the afternoon sun. It also stains spectacularly, so pour it with the care you would give a racing livery.

The drink

Ingredients

• 1 cup (about 40 g) dried hibiscus flowers
• 2 1/2 quarts (2.4 liters) water
• 1/2 to 3/4 cup (100 to 150 g) sugar
• 1 lime
• ice cubes

Method

1. Bring 4 cups (960 ml) of the water to a boil in the saucepan. Add the flowers, lower the heat and simmer for 5 minutes.
2. Turn off the heat and stir in 1/2 cup (100 g) sugar until dissolved. Let it steep for 15 minutes.
3. Strain the concentrate through the sieve into the pitcher, pressing the flowers to squeeze out the liquid. Add the remaining cold water and the lime juice. Taste and add more sugar if you like it sweeter, stirring until it dissolves.
4. Refrigerate for at least 1 hour.

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