Agua de Jamaica, also known as hibiscus water or sorrel, is a vibrant and refreshing Mexican beverage. Made from dried hibiscus flowers, it offers a tart, cranberry-like flavor, perfect for cooling down on a warm day or complementing any meal.
Agua de Jamaica: Hibiscus Tea Recipe
Agua de Jamaica, also known as hibiscus water or sorrel, is a vibrant and refreshing Mexican beverage. Made from dried hibiscus flowers, it offers a tart, cranberry-like flavor, perfect for cooling down on a warm day or complementing any meal.
Ingredients
- 4 cup water
- 1/2 cup dried hibiscus petals
- optional slice fresh ginger for a spicy immune-boost
- optional slice lemon or lime for vitamin C & balance
- to taste sweetener of choice such as agave
Instructions
- Boil 4 cups of water.
- Add 1/2 cup dried hibiscus petals to the boiling water.
- Let it steep for 10-15 minutes, or longer for a stronger flavor.
- Strain the liquid to remove the hibiscus petals.
- Allow the tea to cool completely.
- Serve over ice or enjoy warm. Optionally, add fresh ginger, lemon/lime, or your favorite sweetener.
Notes
For a stronger flavor, steep the hibiscus petals longer. Adjust sweetener to taste. Serve warm for a soothing tea, or chilled over ice for a refreshing drink. You can also add cinnamon sticks or cloves during the steeping process for extra warmth and spice, especially if serving warm.
