Agua de Jamaica Recipe (Hibiscus Iced Tea)
Floral, naturally deep red, and irresistibly refreshing. This agua de Jamaica recipe is made with dried hibiscus flowers, sugar, and warm spices. Classic and easy.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30
- Yield: 8
- Category: Drinks
- Method: Boiling
- Cuisine: Mexican
Ingredients
- 2 quarts water, divided
- ¾ to 1 cup sugar
- 1 cup dried hibiscus flowers (flor de jamaica)
- ½ cinnamon stick (optional)
- A few slices fresh ginger (optional)
- A few allspice berries (optional)
- Lime juice to taste (optional)
- Orange or lime slices for garnish
Instructions
- In a medium saucepan, combine 1 quart of water with the sugar. Add the cinnamon stick, ginger, and allspice berries if using. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- Remove from heat. Add the hibiscus flowers, cover the pan, and let steep for 20 minutes.
- Strain the liquid into a pitcher, pressing gently on the flowers to extract as much flavor as possible. Discard the solids.
- Add the remaining quart of water to the pitcher. Taste and adjust sweetness if needed. Add lime juice to taste.
- Refrigerate until cold. Serve over ice with orange or lime slices.
Notes
Storage: Refrigerate covered for up to 5 days. The flavor deepens overnight.
Make-ahead concentrate: Store the strained concentrate (before adding the second quart of water) for up to 1 week in the fridge. Dilute when ready to serve.
Sparkling version: Replace the second quart of water with chilled sparkling water. Add right before serving.
Sweetness: Start with ¾ cup sugar. Honey and agave work well as substitutes.
Spices: Cinnamon is the most important of the optional spices. If you only use one, use that one.
Find it online: https://thelatincrumb.com/agua-de-jamaica-hibiscus-iced-tea/