One of my favorite paleta flavors is agua de jamaica(hibiscus). The hibiscus flavor is very popular because of it’s sweet and tart flavors. It is typically combined with fresh fruits, such as mango with a little(or alot) of tajin(chile limon powder) and chamoy(hot sauce). The chamoy hot sauce is prepared from fruits and really is not hot at all. It’s used more for flavoring, if you enjoy sour and salty snacks. I do! Includined at the end of this post is also the recipe on how to prepare hibiscus water or agua de jamaica. it’s especially delicious with lots of ice on a warm day. For my next paleta flavor, I would like to prepare some paletas using fresh strawberries. Those were Mom’s favorite. As soon as I find some space in my freezer, that is. #foodieforlife #paletas #paletaweek #summer
Agua de Jamaica con Frutas y Chile
6 cups agua de jamaica(previously prepared)
1 large mango
1 large peach
1 large plum
chamoy hot sauce
chile limon powder(tajin)
Note: The plum is not in the pictures, but I did add it in as I was assembling the paletas.
Chop the fruit into small bite size pieces. Squeeze a little fresh lime juice on and a sprinkle of chile limon to coat evenly. Set aside.
Start with a couple pieces of fruit, a little chamoy and then some chile limon powder. Pour in about 1/8 cup of agua de jamaica into the molds. Freeze for 25 minutes. Repeat the layering until they are filled. The freezing in between will keep the fruit mixed through out the paleta as it freezes.
Agua de Jamaica is a delicious drink, especially for warm weather months. Pack it with lots of crushed ice and garnish with fresh fruit for an elegant mock cocktail. The concentrated hibiscus syrup is wonderful for martinis and margaritas!
Always a kid at heart! I still enjoy the sweet, tart, salt and spicy paletas and Mexican style candy.
Agua de Jamaica
Preparing Agua de Jaimaca(Hibiscus)
4 cups water
4 cups sugar
2 full cups of dried hibiscus(jamaica)
1 large orange
More cold water
- Heat the water and sugar in a saucepan at medium heat. Heat just until the sugar dissolves. Remove from heat, add the hibiscus, stir well and let the mixture steep and cool at room temperature.
2. Once cooled, strain into a pitcher. This is your concentrate of hibiscus. You should have about 4 cups. If not, just add a little cold water. To prepare a pitcher for drinking: In a separate pitcher, add 2 cups of the concentrate. Stir in the juice of the orange, lemon and lime. Add 4 cups of cold water. taste for sugar. hibiscus is quite tart, so you may want to add a little more before pouring your paletas.