Hibiscus-Rose Infusion aka Agua de Jamaica y Rosas
Ladies, are you looking for the perfect non-alcoholic summer beverage to complement your offering of those Southern French Rosés and Pink Champagnes at that upcoming soirée?
Meet Agua de Jamaica y Rosas. This gorgeous-hued, refreshing hibiscus-rose infusion is tart and sweet with a dreamy rose perfume. Your girlfriends will be delighted with this heady flower elixir!
Hibiscus-Rose Infusion Recipe
- 6 c. filtered water
- 2/3 c. dried hibiscus flowers (see photo above)
- simple syrup (or sweetener of your choice, to taste)
- high-quality rose water
- edible flowers for garnish only
Place water and dried hibiscus in a pitcher, stir. Refrigerate overnight.
Strain the hibiscus water. Sweeten to your liking (we prefer it more tart than sweet). Add a very small amount of rose water to get a perfumed aroma (not too much). The amount will vary depending on the concentration of the rose water. Refrigerate until ready to serve.
Pour hibiscus-rose infusion into elegant stemware. Garnish by floating a small edible flower in each glass. The flower is for presentation of the “flower water” not meant to be eaten. Serve very cold, ice optional, among a bed of colorful hibiscus and roses, of course.
And now that you’ve got Rose Water on hand…Try this palate pleaser: Frozen Fig with Rose, Almond, Rosemary. Recipe here.