Raspberry jamaica agua fresca

Put 2 cups of hibiscus flowers into 1 quart of water, turn off the heat and add 1 1/4 cups sugar.

Steep at least 30 minutes, better about an hour.

Pour through a strainer to remove the flowers.

Dilute the concentrate with about 1 1/2 quarts of water, to taste.

Blend red raspberries with enough of the jamaica to cover them.

Strain the raspberry mixture to remove the seeds and combine.

Serve over ice.