Jamaica 
Pineapple 
Tamarind
We blog about this recipe here.
3 Favorite Agua Frescas
Jamaica Agua Fresca
(Once diluted you should be able to fill at least 6-8 large-sized glasses)
- 4 c water
- 1 1/2 c dried jamaica (hibiscus) flowers
- 6 allspice (optional)
- 1 stick cinnamon (or about 1/2 tsp of ground cinnamon)
- pinch of kosher salt
- 1/4 c sugar (or more, to taste)
Put the water, the jamaica flowers, allspice, cinnamon, and salt in a medium pot and bring to a boil. Turn the heat down and simmer for about 12 minutes, stirring once or twice. Turn off the heat, add the sugar, stir, and let it cool, then strain into a glass (it will stain plastic) container. Chill.
When you’re ready to serve, dilute the jamaica mixture with more water….we like about 2-3 c water added to every 1 c of jamaica mix.
Pineapple Agua Fresca
(This should fill at least 4 large-sized glasses)
- about 4 c pineapple cubes (from 1 medium pineapple)
- 1 T peeled, thinly sliced ginger (and/or 2 T mint leaves)
- 1 T lime juice
- 4 cups water, divided
- 1/2 cup sugar (or less – to taste)
- slices of lime or sprigs of mint to garnish
Puree pineapple, ginger, lime juice, 1 cup water, and sugar in blender until smooth. Mix in 3 cups water. Strain into a pitcher, stirring and pressing to extract as much liquid as possible.
When ready to use, fill tall glasses with ice. Pour agua fresca over and garnish.
The agua fresca should keep, refrigerated, for 3-4 days.
Tamarind Agua Fresca
(This should fill 4 medium-sized glasses)
- 2 T tamarind paste or concentrate
- 2 1/2 c boiling water
- 4 tsp sugar
- 4 T orange juice
- thin orange slices to garnish (optional)
Stir the tamarind paste into the boiling water, add the sugar, and stir again until the paste and sugar are totally dissolved. Stir in the orange juice. Let cool completely; then add ice and serve.
Big Little Meals 