Guatemalan Hibiscus Cooler

Fresco de rosa de jamaica is a cold Guatemalan drink made from boiled hibiscus flower, with an intense red color and a tart, refreshing flavor.

It’s one of the most popular drinks in Guatemala on hot days, valued for its vibrant color and characteristic flavor.

Guatemalan Hibiscus Cooler

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• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Beverage
• Cuisine: Guatemalan

Print Recipe

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Ingredients

• 1 cup of dried hibiscus flower
• 6 cups of water
• 1 cup of sugar
• Ice, to taste

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Preparation

1. Boil, boil the water and add the hibiscus flower, cook over medium heat for 10 minutes.
2. Rest, remove from heat and let sit for another 15 minutes so the flower releases all its color and flavor.
3. Strain, strain to remove the flowers.
4. Sweeten, add the sugar to the strained liquid, while still hot, and stir until dissolved.
5. Chill, refrigerate.
6. Serve, serve very cold, with ice.

Tips for getting it right

• Letting the hibiscus flower steep after boiling intensifies the drink’s color and flavor.
• Sweetening while the liquid is still hot helps the sugar dissolve better.
• The amount of hibiscus flower can be adjusted for a more or less concentrated drink.
• It’s a very refreshing drink, ideal for hot days.

Traditional variations

• It’s one of the most popular cold drinks in Guatemala and throughout Central America.
• Some families add a touch of ginger to vary the flavor.

How to serve

Fresco de rosa de jamaica is served very cold, in a glass, with ice.

It’s a traditional drink very popular in Guatemala on hot days.

Recommended sides

• None, enjoyed on its own

Did you know?

Hibiscus flower is rich in antioxidants and used in several countries to make similar refreshing drinks.

Its intense red color comes naturally from the flower’s own pigments, with no need for coloring.