Ingredients
- 1.5 litres water
- 45 g dried hibiscus flowers
- 150 ml Quebec maple syrup
- 1 lime, sliced
- Ice, for serving
Method
- Bring 750 ml water to a boil, add the hibiscus, and steep for 12 minutes.
- Strain into a pitcher and discard the flowers.
- Stir in the maple syrup and the remaining 750 ml cold water.
- Chill, add lime slices, and pour over ice.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Use 150 ml maple syrup for 150 g sugar; reduce the usual 1.65 litres of water by 150 ml because the syrup supplies liquid. No oven adjustment applies.
Why Quebec maple syrup: Maple softens hibiscus's tartness with a rounded caramel note while preserving its vivid color. The swap highlights a Québec sweetener in a traditional Mexican aguas frescas style.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →