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Jamaica (IPA Anglicized) is a drink, popular in Mexico, that is made from calyces of the roselle plant (Hibiscus sabdariffa).
Dried hibiscus calyces, known in Mexico as jamaica, have long been available in health food stores in the United States for making a tea that is high in vitamin C. With the advent in the U.S. of interest in south-of-the-border cuisine, the calyces are sold in bags usually labelled "Flor de Jamaica." This drink is particularly good for people who have a tendency, temporary or otherwise, toward water retention: it is a mild and completely natural diuretic.
Jamaica is prepared by steeping the calyces in boiling water, straining the mixture, pressing the calyces (to squeeze all the juice out), adding sugar, and stirring. The drink is served chilled.
Variations on the drink are also popular in West Africa. In Senegal, jus de bissap is known as the "national drink of Senegal". Similar beverages include wanjo in The Gambia and zobo or tsobo in northern Nigeria.*
See also
"Jamaica (drink)"