Cool down with refreshing aguas frescas
- ½ gallon water
- 1 cup dried hibiscus flowers
- 4 cups small-diced mixed melon (cantaloupe, watermelon or canary)
- 1 cup quartered strawberries
- 1 apple, diced
- 1–2 cups panela sugar
Bring the water to a boil in a large pot. Add the hibiscus flowers and remove from heat. Allow the flowers to steep in the water for about 20 minutes.
Strain the flowers out of the water using a fine-mesh strainer and pour the water into a large pitcher.
Mix in 1 cup of sugar and allow the hibiscus tea to cool in the fridge.
After the mixture has cooled completely, adjust the sweetness and add in the diced fruit.
Serve over ice.
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