A Taste Of Mexico In A Glass

Name: A Taste Of Mexico In A Glass
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 1
Ingredients: 1 Hibicus Tea; 1 pinch Sugar; 5 ml Lime

By: David Ferguson

AuthorDavid FergusonCategoryDrinks

You might assume that ‘Agua de Jamaica’ is a drink from the Caribbean, but it actually translates as ‘Hibiscus Water’ in Mexico and is a popular beverage drunk as a refreshing accompaniment to a midday meal. Sweet and tart at the same time, Hibiscus Water is traditionally made through a relatively long process of rehydrating and straining dried hibiscus flowers, but, thanks to Natur Boutique’s Organic Hibiscus Tea, it’s now super simple… All we need now is some Mexican sunshine! Natur Boutique’s Hibiscus Tea is available from Ocado, Amazon, Health Stores and naturboutique.co.uk. Please note: DO NOT USE if pregnant, breastfeeding, diabetic or suffering with low blood pressure.

Yields1 Serving

Prep Time2 minsCook Time10 minsTotal Time12 mins

1 Hibicus Tea

1 pinch Sugar

5 ml Lime

Make a pot of hibiscus tea, allow to cool, sweeten to your taste with sugar, add a squeeze of lime (optional) and pour over ice for a refreshing non-alcoholic drink.

Ingredients

1 Hibicus Tea

1 pinch Sugar

5 ml Lime

Directions

Make a pot of hibiscus tea, allow to cool, sweeten to your taste with sugar, add a squeeze of lime (optional) and pour over ice for a refreshing non-alcoholic drink.

A Taste Of Mexico In A Glass

Ingredients Directions

Write Review

Papeda- Indian StyleBy Jyothi Sri PappuPapeda an ancient Indonesian porridge prepared with Saboodana as major ingredient is good for woman's health and lactating women. Today am going to share a similar recipe which also exists in Southern India till now from ancient days which is also summer friendly and very good hydrating porridge.

TURMERIC, THYME & TOMATO WITH RED ONION VEGAN QUICHEBy David FergusonA show stopper of a quiche and a nutritional powerhouse

Thai Green Tofu CurryBy David FergusonFresh, light and fragrant this curry is super easy to make from scratch and the addition of tofu provides plenty of protein. It is much easier than you think to make up your own Thai curry paste – everything is placed in a nutri bullet and processed until smooth. The paste can be made ahead and kept in the fridge for 3-4 days. It can also be frozen in ice cubes so you could make up a batch ready for creating delicious curries in a hurry. Adding chlorella at the end of cooking gives the soup a wonderful deep vibrant green colour.