Agua de Jamaica: Hibiscus Iced Tea
Agua de Jamaica is a sweet, tart, and vibrant Mexican iced tea made from dried hibiscus flowers. It is a refreshing staple in Mexican aguas frescas, perfect for cooling down on a hot day.
Ingredients
- 1 cup dried hibiscus flowers
- 8 cups water divided
- 0.5-1 cup sugar or to taste
Instructions
- Rinse the dried hibiscus flowers under cold water to remove any dust or impurities.
- In a large pot, bring 4 cups of water to a rolling boil. Once boiling, remove the pot from the heat and immediately add the rinsed hibiscus flowers. Stir well to ensure all flowers are submerged.
- Cover the pot and let the hibiscus flowers steep for 10-15 minutes. The liquid should turn a beautiful deep reddish-purple color.
- Carefully strain the liquid through a fine-mesh sieve into a heatproof pitcher or jar, discarding the spent hibiscus flowers.
- Add the remaining 4 cups of cold water to the hibiscus concentrate. Stir in the sugar, starting with 1/2 cup and adding more if desired, until it is fully dissolved. Taste and adjust for sweetness.
- Refrigerate the Agua de Jamaica until it is thoroughly chilled, ideally for at least 1-2 hours. Serve cold over ice, garnished with a fresh lime or orange slice.
Notes
Adjust the amount of sugar to your personal preference. For a stronger hibiscus flavor, you can steep the flowers for up to 20 minutes. Serve this drink over plenty of ice, and a slice of lime or orange makes a wonderful garnish. For an interesting twist, add a cinnamon stick or a few slices of fresh ginger to the water while it boils.