Agua de Jamaica (Mexican Hibiscus Iced Tea)
The classic Mexican street refresher—cold-brewed hibiscus flowers with cane sugar and lime, served ice-cold in a tall glass.
Agua de Jamaica is Mexico's most beloved agua fresca, and for good reason. The dried hibiscus flowers steep into an electric magenta drink that's tart, sweet, and endlessly thirst-quenching on a hot day.
The secret to the best Jamaica is balance—enough sugar to tame the tartness without making it cloying, and a generous squeeze of lime to brighten every sip. Taste as you go and adjust to your palate.
Cold-brewing overnight gives the smoothest, most refined flavor, but you can also make a quick version by steeping in boiling water and chilling. The hot method extracts more color and a slightly more robust tang.
Keep a big jar in the fridge all summer long. It lasts up to five days and only gets better as the flavors meld. Serve it at barbecues, picnics, or just as your daily hydration with a Mexican soul.
Ingredients
- 1 cup dried hibiscus flowers (flor de Jamaica)
- 6 cups water
- 1/2 cup cane sugar (adjust to taste)
- 2 tbsp fresh lime juice
- Ice cubes
- Lime slices for garnish
How to make it
- 1Rinse dried hibiscus flowers briefly under cold water to remove dust.
- 2Bring 3 cups of water to a boil. Add flowers, remove from heat, cover, and steep 15 minutes.
- 3Strain into a large pitcher, pressing flowers to extract all the color and flavor. Discard flowers.
- 4Stir in sugar while the liquid is warm until fully dissolved. Add remaining 3 cups cold water and lime juice.
- 5Refrigerate until ice-cold (at least 2 hours). Serve over ice with lime slices.
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