juice of 2 limes, plus 6 lime slices or wedges for garnish
In a stainless steel saucepan, bring the jamaica and water to a boil. Turn off the heat, cover and let steep for 10 or 20 minutes. Carefully (it's very stainy!) strain through a fine mesh sieve and into a quart-sized jar or measuring cup, pressing on the flowers to extract all the liquid. Add the agave and stir to combine.Add ice cubes to the mixture to increase it to three cups, and let the ice melt, stirring, until the mixture is cold.
For 6 drinks:
Add 1 cup of tequila and the juice of two limes to the mixture. Fill six glasses halfway with ice cubes, divide the jamaica mixture among them, and top with sparkling water. Garnish with lime slices and serve.
For single drinks:
Pour 1/2 cup of the Jamaica mixture into a cup filled halfway with ice. Add 3 tablespoons (1 1/2 ounces/1 jigger) of tequila, add a squeeze of lime juice, and top with sparkling water. The jamaica mixture will keep in the fridge for at least a week.
Feel free to omit the tequila for refreshing virgin drink.Props to Heidi Swanson for introducing this delicious drink to hippy bakers like myself in her book Super Natural Cooking.Nutritional values are based on one of six drinks.