Agua de Jamaica: Refreshing Hibiscus
Agua de Jamaica, also known as hibiscus water or sorrel, is a beloved and vibrant Mexican drink made from dried hibiscus flowers. It's a tart, sweet, and incredibly refreshing beverage, often enjoyed chilled, especially during warm weather. Beyond its delightful taste, hibiscus tea is celebrated for its health benefits, including being rich in antioxidants and vitamin C.
Ingredients
- 4 cups water
- 0.5 cup dried hibiscus petals
- sweetener of choice (like agave
- fresh ginger slices (optional)
- lemon or lime wedges (optional
Instructions
- Bring 4 cups of water to a rolling boil in a saucepan.
- Remove the saucepan from the heat and immediately add 1/2 cup of dried hibiscus petals. If using fresh ginger slices, add them to the hot water now.
- Let the hibiscus petals steep in the hot water for 10-15 minutes. For a more intense flavor, you can steep for up to 30 minutes.
- Strain the liquid using a fine-mesh sieve into a pitcher or heatproof container, discarding the spent petals (and ginger, if used).
- Allow the hibiscus tea to cool to room temperature. Stir in your preferred sweetener until it is fully dissolved. Taste and adjust the sweetness as needed.
- Refrigerate the Agua de Jamaica until it is thoroughly chilled. Serve over ice with a lemon or lime wedge, if desired. Enjoy your refreshing drink!
Notes
For a stronger flavor, steep the hibiscus longer, up to 30 minutes. Adjust the amount of sweetener to your personal preference. Serve chilled over ice. You can also enjoy it warm. For an aromatic twist, try adding a cinnamon stick or a few star anise pods to the water while steeping.