This agua fresca is sweetened with fresh juicy blueberries and a hint of tart hibiscus. Make it ahead of time & keep it chilled to enjoy whenever you like!
Prep Time:
10 minutes
Cook Time:
15 minutes
Serves:
6
Ingredients
1 Cup dried hibiscus leaves
5 Cups water, divided
2 Packages (6 ounces each) Driscoll’s Blueberries
2 Tablespoons lime juice
2/3 – 1 Cup agave syrup (or sweetener of choice)
Crushed ice
Mint for garnish
1
PLACE 1 cup dried hibiscus leaves into a small saucepan.
2
ADD 2 cups water.
3
BRING mixture to a boil over high heat.
4
REDUCE temperature to low and COVER and SIMMER 10 minutes.
5
STRAIN hibiscus mixture through a fine-mesh sieve and DISCARD solids.
6
SET ASIDE hibiscus mixture to cool to room temperature.
7
RESERVE 12 – 14 blueberries for garnish and PLACE remaining 2 packages blueberries into a blender.
8
BLEND on high speed until blueberries are liquified.
9
STRAIN blueberry mixture through a fine-mesh sieve into a tall pitcher and DISCARD solids.
10
ADD hibiscus mixture.
11
ADD 3 cups cold water, and ADD 2 tablespoons lime juice, and ADD 2/3 cup agave syrup.
12
STIR and TASTE and ADD up to 1/3 cup additional agave syrup if desired.
13
FILL six tall drinking glasses with crushed ice.
14
FILL drinking glasses with agua fresca.
15
GARNISH with mint and reserved blueberries.
16
SERVE immediately.
