The Work Break #2 How to Make Rosa De Jamaica (Hibiscus Juice)
I love making things homemade, but it can sometimes be time consuming, and when you're working all day who has the time?! But I've found that by taking some breaks in between my work day to catch up on some of the prep to make simple, delicious and sometimes healthy foods and drinks that my family will enjoy. Making things from scratch allows me to know exactly what I'm putting in my food, and keeps me away from buying pre-made or fast food.
Rosa de Jamaica is one of those drinks that is very easy and affordable to make at home during a break, and saves you a lot of time going to the supermarket to buy sugar-filled drinks. That is because the concentrate that comes from prepping the dried sepals and calyces of the sorrel/flower of the hibiscus plant, can last for 2-3 weeks and make gallons of juice. You can find the dried flower at Latin American supermarkets like, La Vallarta for about $2.99 a pound. I'm sure you can find at a Whole Foods as well, but I can't guarantee it'll be cheaper.
If you've never tried Hibiscus Juice or tea, it tastes like a lightly sweet, almost earthy punch, with a rose scent, that is very refreshing. It is said to help lower cholesterol and blood pressure. You can find it at tons of restaurants and can be served hot or cold, so the next time you see it one a menu try it!
Note: People who are allergic to Hibiscus, should not drink this.
In this video I show you how to make this delicious and healthy drink that will save you time and make quite a few batches of juice.
Rosa De Jamaica Recipe
What You'll Need
- 1 IB Dried Hibiscus Flower or Dried Rosa Jamaica (latin supermarkets label differently)
- 12 Cups of Water
- 1 Cup of Sugar
- 1 Stick of Cinnamon or 1 Tablespoon of Chopped Ginger for added flavor (optional)
Boil 1 lb of the dried flower with 6-8 cups of water in a deep pot for 10-15 minutes till the water turns red (you can add the cinnamon or ginger at this point, but its optional). Make sure the water covers the flower completely, and if you don't have a deep enough pot, just do half a pound and save the rest in a seal container for another day.
Once boiling, lower heat and simmer for a few more minutes, then turn off and let it cool completely.
Note: You can redo the first two steps again with the same batch of flowers to get double the concentrate.
After the pot cools remove from heat and strain concentrate into a bowl and then into a sealed container. Refrigerate for at least 30 minutes.
Pour 6 cups of water into a pitcher with 1 cup of sugar and 1 cup of the concentrate and stir. Taste and add more sugar, water, or concentrate if needed. Put the rest of the concentrate back in the fridge to make more Rosa De Jamaica later.
Add ice and enjoy!!