Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Drinks

Jamaica "Flower" Cooler

Agua de Jamaica

Makes about 2 quarts

Recipe from Season 6 of Mexico - One Plate at a Time

Ingredients

2 cups (2 ounces) dried jamaica "flowers"
1 1/4 cups sugar

Directions

In a medium (3-quart) stainless or enameled saucepan, bring 1 1/2 quarts of water to a boil.  Add the "flowers" and sugar.  Stir for a minute or so, while the liquid returns to a boil and the sugar dissolves.  Cover and let steep for at least an hour, but no more than 2.  

Pour the mixture through colander or strainer into a large bowl, pressing on the "flowers"  to extract as much liquid as possible.  Stir in 3 cups water. 

This recipe makes a tart version of auga de jamaica; feel free to stir in more sugar, if that appeals to you.  Store covered in the refrigerator in a noncorrosive container (preferably one that won't strain).   

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