Reviewed: Jan. 3, 2012

Hibiscus Water/Agua de Jamaica/Sorrel is also VERY popular througout the Caribbean. We serve it as is or spiked with rum or even frozen as granita. This recipe is EXACTLY how I was raised to make it in Puerto Rico. It puts the REFRESH in to REFRESHment! LOL

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3 users found this review helpful

Reviewer:

Ds R.

Cooking Level: Intermediate

Home Town: Sabana Grande, Sabana Grande, Puerto Rico

Living In: Bronx, New York, USA

Reviewed: Aug. 21, 2011

Great recipe! Made it exactly as posted, and it's delicious! Will be fun to add a little more cinnamon, etc., when Fall & Winter come (we live in AZ and can drink iced beverages all year). A great alternative to traditional iced drinks - and really fun for guests.

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4 users found this review helpful

Reviewer:

BECCA22

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: May 14, 2011

love the recipe its more like the Puerto Rican one but thats fine because I'm Puerto Rican.

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6 users found this review helpful

Reviewer:

sgonzalez

Cooking Level: Intermediate

Reviewed: Sep. 27, 2010

I had to increase the amount of water as it was a bit too strong. Other than that... great recipe.

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13 users found this review helpful

Reviewer:

Fatima E

Reviewed: Aug. 19, 2010

I have it 2 stars because it's good. But not five because This is an exaggerated version of the Mexican Jamaica Drink. Both my parents are from Michoacan, Mex and my mother herself only boils Hibiscus leaves for a good 2 hours to extract all the flavor and color and as it's hot she adds Mexican sugar (not the piloncillo which has a different after taste, but course, unbleached, Mexican sugar) and that is it. I tried this recipe, and although good, it's not Mexican Jamaica, it heavily resembles that from Puerto Rico.

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21 users found this review helpful

Reviewer:

DAGirlandei

Reviewed: Jul. 25, 2010

I added some tropical Green Tea to my first batch. I love Jamaica anyway I can get it, but I always like to add some sort of interesting tea to my homemade Jamaica. It always adds another level to the fragrant bouquet this drink already leaves behind after each slow sip. Mmm MMM! Perfect for Summer!

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10 users found this review helpful

Reviewer:

Suprise Me

Reviewed: Jun. 27, 2010

AWESOME!! I don't have a gallon pitcher, so I halved the recipe, got a lil too much nutmeg (oops!) still delicious. Going to try to gradually reduce the sugar. Excellent recipe. Thank you SB!! UPDATE: This has become my quaff du summer. In a 1/2 gl pitcher I've reduced the sugar to 1 medium cone of piloncillo and 1/2 c. white sugar. For some added goodness, I've squeezed a lime or two or three in it as well, so refreshing!

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17 users found this review helpful

Reviewer:

LadySparkle

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Cooking Level: Expert

Living In: West Lafayette, Indiana, USA

Reviewed: Jun. 22, 2010

Indeed, this drink is served throughout the Caribbean. It's called sorrel in Jamaica and Barbados. Jamaicans add white rum to theirs for a Christmastime cocktail. We Bajans just brew the petals with a cinnamon stick and plenty of sugar! Back home in NY, the hibiscus petals (flors des Jamaica) were quite easy to find in any one of the myriad indigenous markets in town. (Used to be able to buy a sorrel syrup concentrate, too, if you couldn't find the petals.) Here in Nashville, we have to look a little harder for Mexican or international markets; but it's not impossible to find -- and well worth the trouble once you get the end result!

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12 users found this review helpful

Reviewer:

divapat

Reviewed: Jun. 13, 2010

Excellent! I love the agua de jamaica they sell in the restaurant part of our local Mexican grocery store, but it's SO expensive! This was simple to make and very inexpensive (about $3.00 for a gallon, compared to $3.49 for a 32-ounce cup at the store). This is less sweet and syrupy than the jamaica at the store, too, and that makes me like it even more. Thanks for a great recipe that I'll make many times!

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15 users found this review helpful

Reviewer:

Keri

Cooking Level: Intermediate

Living In: Antelope Valley, California, USA

Reviewed: May 20, 2010

This drink is fabulous. I have very similar recipe, but I tried this to rate. I used a little sugar to my taste. I want to say that this recipe is the best way to enjoy flor de Jamaica (sorrel or hibiscus). As I know, some people don't like sorrel, because it seems too sour to their taste. But this way is the perfect balance between tartness, spices and sweet from sugar. I served this drink for the people who don't like sorrel and after drinking they changed their opinion.

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9 users found this review helpful