Agua de Jamaica is a Mexican agua fresca made by steeping the dried crimson calyces of the roselle flower (Hibiscus sabdariffa) in water, sweetening the infusion with sugar, and serving it very cold over ice. The result is a vivid ruby-to-magenta drink that is bracingly tart and fruity — most often compared to cranberry juice — with a clean, refreshing finish. It is naturally non-alcoholic and caffeine-free, and is one of the canonical aguas frescas ladled from glass barrel jars at Mexican markets and taquerías. Across West Africa and the Caribbean the same hibiscus drink appears under other names, among them bissap, zobo and sorrel.
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