Hibiscus Agua Fresca
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Hibiscus Agua Fresca
Chef Brian Roche of La Verdad – Boston, MA
Adapted by StarChefs.com
December 2009
Yield: 6 serving


3 quarts water
1¼ quarts sugar
1/8 cup dried hibiscus flowers
1 quart milk
½ can condensed milk 
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons rice flour

Combine 1 quart of the water with 1quart of the sugar and flowers in a saucepan and bring to a boil at medium heat. This should take roughly 20 minutes.

Add the remaining water, or less if a more potent drink is preferred. Add the remaining sugar, milk, condensed milk, cinnamon, nutmeg, vanilla extract, and almond extract in a blender and mix together. Slowly add the rice flour to thicken. Stir together, then pour and serve.

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