Pronounced ha-MIKE-uh, this recipe from Anna’s Taqueria, is a traditional aguas fresca in Mexico and the Caribbean. Made with dried sorrel (also referred to as hibiscus), a flower with a similar, slightly tart, taste to cranberry the drink combines enough sugar to mellow the flavor and make it substantially refreshing. Incredibly simple to make, with only three ingredients, this classic drink is a great change of pace for entertaining.
Throughout 2011, Anna’s Taqueria will be celebrating their 15th Anniversary providing the Boston area with high-quality, Mexican street food.
- 9 cups cold water
- 2 ounces dried sorrel (found at most Hispanic food shops)
- 3/4 cup of sugar
- Bring 3 cups of water to a boil.
- Once the water is boiling, add the dried sorrel.
- Boil the sorrel with the water for 3 minutes.
- Remove the pot from the heat and strain out the sorrel pieces.
- Add the remaining 6 cups of water to the previously boiled mixture.
- Add the sugar and stir until dissolved.
- Cover the mixture and refrigerate.
- Serve over ice.