Agua de Jamaica (Hibiscus Iced Tea)
A ruby-red, tangy and refreshing Mexican agua fresca made from dried hibiscus flowers, lightly sweetened and served over plenty of ice.
Servings
Ingredients
Nutrition
Per serving
Steps
Rinse the flowers
Put the hibiscus flowers in a sieve and rinse them quickly under cold water to remove any dust.
Brew the concentrate
Bring 500 ml of the water to a boil in a pan. Add the flowers, turn off the heat and let them steep for 10 minutes. The water will turn deep red.
Strain and sweeten
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Dilute and chill
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Serve
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Rinse the flowers
Put the hibiscus flowers in a sieve and rinse them quickly under cold water to remove any dust.
Brew the concentrate
Bring 500 ml of the water to a boil in a pan. Add the flowers, turn off the heat and let them steep for 10 minutes. The water will turn deep red.
Strain and sweeten
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Dilute and chill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Hibiscus, a plant native to Africa, reached Mexico through the Spanish colonial trade routes and grew well on the warm Pacific coast. Mexicans began brewing its dried calyxes into a cool, tangy drink.
It became one of the three classic aguas frescas, along with horchata and tamarind, ladled from big glass jars at markets, taquerías and family meals.
⭐ Why It's Famous
Its tart, cranberry-like flavour and jewel colour make it one of the most refreshing drinks on a hot day.
💡 Fun Fact
The 'flowers' you steep are actually the calyxes, the fleshy part that protects the hibiscus seed pod.
Pacific coast of Mexico (Guerrero, Oaxaca)
17.44°N, -99.55°W
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