Serves: 4
Total Calories: 180
In a medium nonreactive pan, put the jamaica blossoms in 1 cup of boiling water and simmer over low heat 3 minutes. Pour the mixture into a large glass container and add the cold water and 1/4 cup sugar. Cover and steep 4 hours in the refrigerator. Pour through a fine-mesh strainer into a glass pitcher. Stir in additional sugar, if desired. Serve, over ice, in tall glasses. Store, covered, in the refrigerator up to 4 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fresh Jamaica Cooler recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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