Ruby Hibiscus and Summer Berry Agua Fresca Cooler

Bring the water to a boil, add the hibiscus flowers, and steep off the heat for 15 minutes until deep ruby red.

Serves 4

Ingredients

• 1/2 cup dried hibiscus flowers (flor de jamaica)
• 4 cups water
• 1/3 cup sugar or honey, to taste
• 1/4 cup fresh lime juice
• 1 cup fresh strawberries, sliced
• 1/2 cup fresh blueberries
• 2 cups sparkling water
• Fresh mint and lime wheels, for garnish
• Ice cubes

Instructions

1. Bring the water to a boil, add the hibiscus flowers, and steep off the heat for 15 minutes until deep ruby red.
2. Strain out the flowers and stir the sugar or honey into the warm concentrate until dissolved.
3. Chill the hibiscus concentrate in the cooler until cold.
4. Stir in the fresh lime juice.
5. Divide the sliced strawberries, blueberries and ice among four tall glasses.
6. Pour the chilled hibiscus over the fruit until each glass is about three-quarters full.
7. Top with sparkling water and garnish with mint and a lime wheel.
8. Agua de jamaica is one of Mexico's most beloved aguas frescas, prized for its tart, cranberry-like flavor and brilliant crimson color. Made sparkling and studded with red and blue summer berries, it becomes a festive, family-friendly cooler that is bright, refreshing and naturally patriotic for a hot Fourth of July cookout.

Nutrition (estimated, per serving)

• Calories: 90 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 23g
• Fiber: 2g
• Sugar: 19g
• Sodium: 10mg