Try this beautiful Agua de Jamaica (Hibiscus Lime Cooler) with Coconut Water at brunch. This version is made as a cold brew with coconut water. It’s tangy, earthy, sweet and refreshing!
This Agua de Jamaica (Hibiscus Lime Cooler) with Coconut Water is a beautiful refreshment for brunch, or any time of day for that matter! This version is made as a cold brew and uses coconut water, which adds a bit of tropical flair and nutty sweetness.
It’s strange, but being pregnant has made me feel constantly parched. I can drink glasses and glasses of water, but still feel thirsty. It can be dangerous drinking too much water because the kidneys won’t be able to handle it, which will dilute the electrolyte content in your bloodstream. When I mentioned this to one of my friends who recently had a baby, she said she experienced the same thing and that her saving grace was to drink coconut water.
Since then, I’ve been looking for ways to add coconut water into my daily routine. Making this Agua de Jamaica lets me sneak some in at brunch. I started the day feeling hydrated, but better yet, I could pretend I was on vacation in Mexico, sipping away on this refreshing mocktail!
My favorite part about this Agua de Jamaica is the tangy, earthy and sweet taste, but I’m always in awe of the beautiful rich color. It’s stunning when set out in a pitcher on the table, and if you are making brunch for a crowd, it’s eye-catching color is sure to draw people in.
If you’d like to make your own Agua de Jamaica with Coconut Water, enter to win your own hamper of Mexican ingredients below from Mextrade. The winner will receive a hamper full of delicious Mexican goodies worth £50, including the hibiscus flowers needed to make this refreshing agua fresca. You can browse Mextrade’s website to see a sample of other products that will be in the hamper. If you’re the lucky winner, you can also try to request a specific product, and they will do everything they can to add that to the hamper.
- ½ cup (15g) dried hibiscus flowers
- 2 cups cold water
- 4 cups coconut water
- 1 lime, cut into wedges
- 4 tablespoons (60g) granulated sugar
- ice, for serving
- In a large jug, mix together the dried hibiscus flowers and cold water. Cover and refrigerate overnight, at least 12 hours.
- When ready, strain out the dried hibiscus flowers. Mix in the coconut water. Gently squeeze and add in half the lime wedges into the jug. Dissolve 4 tablespoons sugar in a little hot water to make a simple syrup. Mix in the simple syrup.
- Place the remaining lime wedges in each individual cup. Serve with ice.