Strawberry Jamaica Agua Fresca Recipes

Steps:

• In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
• Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.
• Add the remaining 7 cups cold water to the pureed strawberries and mix well. Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves.

Steps:

• Combine the flowers with the water in a pan and bring up to a boil over medium high heat. Boil for 6 minutes, then remove from heat, cover, and allow to steep for 2 hours.
• Clean the strawberries, slice them into a bowl, and cover with sugar, toss, and let stand on the counter for half an hour.
• Puree the strawberries and the liquid they cast , then strain through a fine mesh sieve into a large pitcher or a sun-tea jar, then pour the hibiscus liquid in and stir well.
• Taste and adjust with more water or sugar to your taste.
• Serve over plenty of ice. Keep refrigerated or iced if serving at a party outdoors.

Steps:

• Add the strawberries, sugar, basil leaves and lemon juice to a blender; puree on high speed for 1 minute. Add 2 cups cold water and puree for an additional minute. Pour the mixture into a large pitcher and stir in another 2 cups cold water.
• Serve over ice.

Steps:

• Place the hibiscus in a bowl, rinse thoroughly with cold water, and drain. Cover with 4 cups cold water, add allspice berries, if using, and soak for 4 to 12 hours. Strain through a fine mesh sieve into a pitcher, pressing firmly and then discarding solids. Add 4 cups water and then sweeten to taste with sugar or agave syrup.