Hibiscus & Watermelon Agua Fresca Recipe

This Mexican-inspired drink is a refreshing non-alcoholic cocktail for a hot day. Keep in the fridge for a up to a day before serving, just make sure to mix well before serving. For a longer drink, dilute half-half with sparkling water, or even prosecco!

Ingredients

  • 20g dried hibiscus
  • 5tbsp caster sugar
  • 650g watermelon flesh, seeds removed and roughly chopped
  • Juice of 3 limes, plus lime slices to serve
  • Ice, to serve
  • 4 sprigs of fresh mint to serve (optional)


Method

  1. In a jug infuse the hibiscus with 200ml just-boiled water and leave to infuse for 15 minutes.
  2. Strain into a small saucepan and discard the hibiscus flowers.
  3. Mix with the sugar, heat gently until dissolved then turn the heat to medium and simmer for 5-8 minutes, until syrupy. Leave to cool.
  4. Blitz the watermelon in a liquidiser until smooth then transfer to a large measuring jug, mix with the hibiscus syrup and lime juice and add water to make it up to 1 litre. Taste and add more sugar if you like.
  5. Chill until cold then divide between 4 glasses and serve with ice and lime wedges. Garnish each glass with a sprig of fresh mint, if you like.
© Speciality Cooking Supplies Limited 2019



1 comment

  • Great product, works very well in Agua Fresca recipes, very good flavonoids, minerals and nutrients. I cooked up a batch of hibiscus syrup which I now add to dressings and tastes wonderful in yoghurts etc. Note: natural colours can stain clothing, surfaces and utensils.

    Claire on

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