Skip to main content
Epicurious

Hibiscus, Orange, and Vanilla Agua Fresca

A glass of hibiscus agua fresca with a lime wheel garnish.
Alex Lau

True, this concoction is slightly more complex than lemonade. But so are most relationships.

Recipe information

  • Yield

    4 Servings

Ingredients

1 vanilla bean, split in half lengthwise
1 Thai chile, split in half lengthwise
4 3-inch strips orange zest
½ cup dried hibiscus flowers or 24 hibiscus tea bags
½ cup sugar
½ cup fresh lime juice
Thin lime wheels (for serving)

Preparation

  1. Step 1

    Scrape vanilla seeds into a medium saucepan; add pod, chile, orange zest, hibiscus, sugar, and 2 cups boiling water. Let steep until infusion cools to room temperature, about 30 minutes. Strain through a fine-mesh sieve into a large bowl, pressing on solids. Stir in lime juice and 2 cups cold water; chill agua fresca 1 hour.

    Step 2

    Divide agua fresca among ice-filled glasses. Garnish with lime wheels.

    Step 3

    Do Ahead: Agua fresca can be made 3 days ahead. Cover and chill.

TagsAgua FrescaBeveragesPitcher DrinkCold DrinkHibiscusHerbs & SpicesOrangeCitrusFruitVanillaDairy FreeGluten FreeVegetarianVeganNut FreeNonalcoholicHealthyishBon Appétit
Read More
Coconut Tempeh Larb
This riff on the Laotian classic comes together in 20 minutes.
Greenest Mint and Ginger Pesto
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Golden Hour
Pleasantly bitter Suze pairs with ginger syrup, sparkling wine, and a piece of candied ginger that fizzes and bubbles from the bottom of the glass.
Dark Chocolate–Orange Gingerbread Cake
A festive, elegant gingerbread cake infused with orange and warm spices, and capped with a glossy dark chocolate ganache.
Smoky Orange Chicken Thighs
Chicken thighs cooked inside parchment packets alongside onions and oranges makes for a flavorful dinner that’s almost entirely hands off.
Chickpeas With 40 Garlic Cloves
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Colossal Crème Brûlée
This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.
Quinoa-Bean Salad With Lots of Dill
Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).