Best 3 Jamaica Concentrate Recipes

Agua de Jamaica (Hibiscus Water) image

Provided by Sherbear1

Time 1h

Yield 16

Number Of Ingredients 8

6 cups water
2 cups dried hibiscus petals
1 cinnamon stick
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground allspice
½ cup chopped piloncillo (Mexican brown sugar cones)
1 ½ cups white sugar

Steps:

Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.

Nutrition Facts : Calories 97.2 calories, Carbohydrate 25.3 g, Fiber 0.2 g, Sodium 2.9 mg, Sugar 25 g

Jamaica Concentrate image

Provided by Ambervim

Categories Beverages

Time 15m

Yield 5 Cups

Number Of Ingredients 4

8 cups water
6 ounces dried hibiscus flowers (6 oz is about 2 cups)
1 1/2 cups sugar (or to taste)
2 tablespoons lime juice (or to taste)

Steps:

n a saucepan, pour 8 cups of water and place over high heat.
Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 minutes and turn off the heat.
Let it cool down and strain into a heat proof glass or plastic water jar.
Add the sugar and lime juice, mix well, cover and refrigerate.

Nutrition Facts : Calories 233.7, Sodium 12.1, Carbohydrate 60.5, Sugar 60

Jamaican Vinaigrette image

Provided by Ambervim

Time 10m

Yield 1 Batch

Number Of Ingredients 8

3/4 cup jamaica fresh edible flower, dried
3 garlic cloves
1 cup safflower oil (or canola)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon salt, kosher (or sea salt)
2 teaspoons sugar (or to taste)
1/2 teaspoon black pepper

Steps:

Place the jamiaca flowers in a bowl along with the garlic, oils, vinegar, salt, sugar and pepper. Let them sit for a few minutes, for the flowers to soften up a bit. Then pour everything into a blender and puree. The flowers will not be pureed until smooth. The mix will have a textured consistency with chewy flower chunks: that's what you want!
Let the mix stand for at least two hours. If it will not be used then, it can be kept in the refrigerator, covered, for up to a week.

Nutrition Facts : Calories 2458.9, Fat 272.1, SaturatedFat 23.9, Sodium 6981.8, Carbohydrate 12.2, Fiber 0.5, Sugar 8.5, Protein 0.7