Agua de Jamaica

Last winter I traveled to the Yucatan and spent a week in Merida, MX with my dad. We had such an amazing time. We visited Chichen Itza an ancient Mayan temple and one of the 7 wonders of the world. The size of the temple, the geometry, astronomy, and mathematics involved were breath taking to witness in person. It had us in tears. We spent the week diving into various cenotes, eating seafood by the ocean, tasting mezcal, exploring cathedrals, multiple ruins, and a town where all of the building were painted yellow to honor corn. One of my favorite moments from the trip was when we stopped in a rural town and had a traditional lunch prepared by a Mayan grandmother in her home. At that lunch she served us “agua fresca de Jamaica” a traditional drink created by the indigenous people of Mexico.

Here is an ayurvedic version of this recipe I modified.

Ingredients:

• Hibiscus (dried cut and sifted) – 1/2 cup

• Tulsi (dried cut and sifted) – 1/4th cup

• Fresh water – 6 cups

• Honey – to taste

• Lemon (optional)

Directions :

1. Fill pot with cold fresh water

2. Pour the herbs into the cold water

3. Bring to a boil

4. Once it is boiling, lower the heat to a simmer

5. Simmer on the stove for 20 minutes

6. Strain out the herb matter

7. Add honey (~1/8-1/4 cup) and stir it in. Do not boil the honey.

When serving, fill your cup ½ with water and ½ with the hibiscus decoction. Squeeze in some lemon and enjoy!