Hola! Today we’re making a refreshing lychee hibiscus agua fresca!
This delightful beverage combines two of my favorite ingredients; the delicate sweetness of lychee with the vibrant floral and slightly tart notes of hibiscus, making it the perfect companion for sunny days. The idea for this recipe came from a recent trip to visit my parents. I was in Southern California visiting my family and stopped at 85 Degrees for pastries and boba, but was in the mood for something a little less milky, so I got their hibiscus lemonade and asked for lychee jelly.
After a sip, I knew I had to make something similar myself, and I wondered why I hadn’t done it before! Lychees are one of my favorite fruits, and did you know they’re also grown in Mexico? The combination of hibiscus and lychee was so good! Lychees, again, are sweet and subtly floral, and hibiscus, while also floral, produces a very tart tea, which makes for a delicious combination.
Before I share the recipe, I did want to apologize for the handful of blank emails that were sent out a few weeks ago! I’ve been thinking about changing the look and feel of the website, so I was trying different themes out. I had no idea that when I had installed a certain one that it would automatically publish a bunch of empty blog posts and stock images on my behalf, so I apologize for clogging up your inbox.
How to make the Lychee Hibiscus Agua Fresca
- Start by steeping 1 cup of dried hibiscus in 3 cups of boiling water. Let it infuse for about 20 minutes, releasing its vivid color and tart notes.
- After steeping, strain and remove the hibiscus, leaving behind a flavorful hibiscus tea base.
- Transfer this tea to a blender and add the 20 oz of lychees, along with their syrup. Squeeze in the juice of 1 ½ limes for a bright juicy kick. Blend the mixture on high for approximately one minute until it’s smooth and well combined.
- Pour your well-blended lychee hibiscus concoction into a pitcher and gently stir in 4 1/2 cups of cold water. Sweeten your Agua Fresca with around 2-3 tablespoons of granulated sugar, adjusting to your preferred level of sweetness.
- For the flavors to meld and intensify, refrigerate the Lychee Hibiscus Agua Fresca for 2-3 hours. When you’re ready to serve, pour it over ice and relish the tropical thirst-quencher.
Tools Required to make the Lychee Hibiscus Agua Fresca
This Lychee Hibiscus Agua Fresca is very simple to make and doesn’t require a ton of equipment. For this recipe, you’ll need the following tools:
- Heatproof bowl
- Measuring Cups
- Tea Kettle to boil water
- Slotted Spoon
- Knife
- Lime Juicer
- Pitcher
Pair this Lychee Hibiscus Agua Fresca with my
Charred & Spicy Entomatadas
When you’re making this agua fresca, make sure to save and add in the syrup the lychees come in. Not only will it act as a sweetener for the agua fresca, but it’s also infused with lots of lychee flavor so it will further enhance the lychee flavor in the agua fresca.
With its unique fusion of sweet lychee and tangy hibiscus, this agua fresca is the ultimate summer companion—and honestly I tried it with a shot of vodka as welll and the agua Fresca made for a great cocktail too! Cool off and rejuvenate with each refreshing sip. Don’t miss out on this quick and delightful recipe; when the mercury rises, indulge in a glass of pure summer refreshment. Cheers to staying cool and refreshed!
Lychee Hibiscus Agua Fresca
Ingredients
- 1 cup Dried Hibiscus
- 3 cups Boiling Water
- 20 oz Lychee in Syrup
- 4½ cups Cold Water
- 1 ½ Limes , juiced
- Granulated Sugar , to taste
Instructions
- In a heatproof bowl combine the hibiscus and 3 cups of boiling water. Let sit for 20 minutes, then use a slotted spoon to remove and discard the hibiscus.
- Transfer the hibiscus tea to a blender, then pour in the lychees along with their syrup. Add in the lime juice, then blend for a minute on high speed, until completely smooth.
- Pour the lychee hibiscus mixture into a pitcher, then stir in the remaining 4 1/2 cups of cold water, and 1/4 cup of sugar. Taste for sugar and adjust accordingly.
- Let chill for 2-3 hours before serving over ice.
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