Agua de Jamaica Recipe
Boiling dried hibiscus flowers pulls out their tart, cranberry-like flavor and deep red color fast, and diluting the concentrated steep with cold water afterward keeps the drink refreshing instead of overpoweringly sour.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 140 min
- Servings
- 8
Ingredients
- 1 1/2 cups dried hibiscus flowers (flor de jamaica)
- 8 cups water, divided
- 3/4 cup granulated sugar
- 1 stick cinnamon stick (optional)
- 1 lime lime, cut into wedges, for serving
Nutrition per serving
- Calories
- 83
- Protein
- 0g
- Carbs
- 22g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Rinse the dried hibiscus flowers briefly under cold water to remove any dust.
- 2In a large pot, bring 4 cups (950 ml) of the water to a boil with the cinnamon stick, if using.
- 3Remove the pot from the heat, add the hibiscus flowers, cover, and steep for 15-20 minutes; the liquid will turn deep ruby red.
- 4Strain the concentrate through a fine-mesh sieve into a pitcher, pressing on the flowers with a spoon to extract as much liquid as possible, then discard the spent flowers.
- 5Stir the sugar into the warm concentrate until fully dissolved.
- 6Add the remaining 4 cups (950 ml) of cold water to the pitcher and stir to combine.
- 7Refrigerate for at least 2 hours, until well chilled.
- 8Taste and adjust with more sugar or water to balance tartness before serving.
- 9Serve over ice with a lime wedge on the rim of each glass.
Tips & variations
- Dried hibiscus flowers are sold as flor de jamaica in Mexican grocery stores and in the bulk tea section of most supermarkets; they look like small, dark red dried petals.
- For a more floral, less tart pitcher, cut the hibiscus down to 1 cup (30g) rather than adding more water, which just dilutes flavor along with tartness.
- A few slices of fresh ginger added during the steep gives the tea a warm, spicy edge that pairs well with the tartness.
- For a lightly fizzy version, top glasses with a splash of chilled club soda just before serving instead of stirring it into the whole pitcher.
Storage & reheating
Store agua de jamaica covered in the refrigerator for up to 5 days; the flavor stays stable, though it may deepen slightly in tartness over time. Serve cold; this drink is not meant to be reheated.
Tips from the Tulo kitchen
- A splash of orange juice or a few orange slices added to the pitcher rounds out the tartness without needing extra sugar.
- If the tea tastes flat rather than bright, it usually needs a touch more sugar, not more hibiscus; oversteeping past 20 minutes tends to pull out bitterness instead of more flavor.
FAQ
What does agua de jamaica taste like?
It tastes tart and slightly floral, similar to unsweetened cranberry juice, with a dry, slightly puckering finish from the hibiscus before it's sweetened.
Is agua de jamaica the same as hibiscus tea?
They're made from the same dried hibiscus flowers, but agua de jamaica is served cold, diluted, and sweetened as a pitcher drink, while hibiscus tea is more commonly served hot and unsweetened or lightly sweetened.
Can I make agua de jamaica without sugar?
Yes. Omit the sugar entirely for an unsweetened version, or use a liquid sweetener like agave or a sugar substitute stirred in after straining.
Where do I buy dried hibiscus flowers?
Look for bags labeled flor de jamaica in the Mexican foods aisle or spice section of most large grocery stores, or in bulk bins at health food stores; they're inexpensive and keep for months stored airtight in a cool, dark place.
