Hibiscus-Guava Agua Fresca, 3 Ways

La Monjita’s Hibiscus Guava starts with real fruit — guava first, hibiscus (jamaica) right behind — with actual guava bits and chia along for the ride. Here’s the one-minute glass, plus two ways to stretch a single bag across a whole summer.

The classic glass

1. Stir 1 tbsp into 1 cup of cold water (a heaping ¼ cup into a 1-liter pitcher).
2. Let it sit 2–3 minutes so the chia blooms, then stir again and pour over ice.

Variation 1 — Hibiscus-guava spritz

1. Build it with sparkling water instead of still, and add a squeeze of lime.
2. Grown-up version: a shot of blanco tequila or mezcal turns it into a jamaica cooler for the porch.

Variation 2 — Paletas (popsicles)

1. Mix a slightly stronger batch (a touch more powder), pour into molds, and freeze.
2. The guava bits and chia hang suspended in the ice — as pretty as they are refreshing.

Good to know

• Those little bits are the good stuff. The specks and gentle settling are real guava and chia, not a defect. Give it a stir.
• Prefer it smooth? Strain through a fine sieve before serving.
• Powder clumping? Stir it into a splash of warm water first, then top with cold water and ice.