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Agua Fresca de Jamaica (Hibiscus Iced Tea)

A tall, sweating glass filled with deep red Agua Fresca de Jamaica Hibiscus and ice cubes, sitting on a bright counter.
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Make a refreshing, tart, and sweet Mexican hibiscus cooler using dried flowers and water.

Ingredients

Scale
  • 1 cup dried hibiscus flowers (flor de Jamaica)
  • 8 cups water, divided
  • 1 cup granulated sugar (adjust to taste)
  • Optional: 1 cinnamon stick

Instructions

  1. Rinse the dried hibiscus flowers under cool water.
  2. In a large saucepan, combine the rinsed flowers, 4 cups of water, and the optional cinnamon stick.
  3. Bring the mixture to a boil over medium-high heat.
  4. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. This extracts the deep color and tart flavor.
  5. Remove the saucepan from the heat and let the mixture steep, covered, for an additional 15 minutes. Do not over-steep, or the flavor may become too bitter.
  6. Strain the liquid through a fine-mesh sieve into a large pitcher, discarding the flowers and cinnamon stick. Press gently on the solids to extract remaining liquid.
  7. Add the remaining 4 cups of cold water and the sugar to the pitcher. Stir well until the sugar dissolves completely.
  8. Taste the agua fresca and adjust sweetness if necessary by adding more sugar or a splash of water to dilute the tartness.
  9. Chill in the refrigerator for at least 2 hours before serving. Serve over ice with a lime wedge.

Notes

  • For a less tart flavor, reduce the steeping time to 10 minutes.
  • You can substitute the granulated sugar with agave nectar or honey, adjusting the amount to your preferred sweetness level.
  • Add a few fresh mint leaves or a small piece of fresh ginger to the saucepan while simmering for a flavor variation.
  • This drink is best consumed within 3 to 4 days when stored in the refrigerator.

Nutrition

Find it online: https://recipesfleet.com/agua-fresca-de-jamaica-hibiscus-recipe/