The recipe for this sweet drink, which uses dried hibiscus flowers, comes from the Enriquez family in El Paso.
5 tbsp. sugar
2 cups dried jamaica flowers (see Flor de Jamaica)
1. Bring sugar and 6 cups water to a boil in a 2-qt. saucepan. Remove pan from heat; add jamaica flowers. Let steep for 5 hours.
2. Strain liquid; transfer to a pitcher. Chill and serve over ice.