Jamaica is also a traditional Mexican drink. It is pronounced Hah-my-ka. It's made from hibiscus flowers. The taste is rather hard to describe, but it's a bit like watered down fruit punch. It goes along very well with Mexican and Caribbean foods.

Jamaica Flower Water


2 quarts water
3/4 cup dried Jamaica/hibiscus flowers (these can be found at most Latin markets)
1/2 cup granulated sugar or honey
Orange slices and fresh hibiscus for garnish (optional)


Bring the water to a boil. Add the flowers and return to a boil. Reduce to a simmer and cook 10 minutes. Stir in the sugar or honey, strain into a pitcher and refrigerate. Serve cold over ice with slices of orange as garnish, or if served in a punch-bowl, add several (rinsed) hibiscus flowers to float in the punch. If you find this too-lacking in taste, you can augment it with two cups of orange juice stirred in after it's cool.

Warning! This stuff stains, badly! Hibiscus flowers are also used to make red dye, so be very careful. Expect to have red hands for the remainder of the day you make this.