Citric Acid Free Hibiscus Tea (Agua de Jamaica)
Hibiscus tea is one of those drinks that looks almost too beautiful to be real ā that deep, jewel-toned crimson is completely natural, coming entirely from dried hibiscus flowers simmered with a cinnamon stick and a little sugar. For anyone avoiding citric acid, this recipe is a genuine find, because the tartness here comes straight from the hibiscus itself rather than from any added acids or commercial flavor enhancers. Many bottled hibiscus drinks and powdered mixes sneak in citric acid as a preservative or flavor booster, so making it from scratch is really the only way to be sure of what's in your glass. The concentrate method ā boiling down the flowers and then diluting with cold water ā gives you a rich, layered flavor that no store-bought version can match. A touch of cinnamon rounds out the floral sharpness beautifully, and the whole thing comes together with just a handful of pantry staples. Serve it ice-cold and you have something that feels festive and refreshing without a single ingredient you'd need to second-guess.
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Learn more āIngredients
6 servings
- 1 cup dried hibiscus flowers (flor de jamaica)
- Ā½ cup granulated sugar, or more to taste
- 1 cinnamon stick
For the concentrate
- 4 cups water
For diluting
- 2 cups cold water, for diluting
For serving
- ice, for serving
- lime wedges, for serving (optional)
Instructions
- 1
Combine the dried hibiscus flowers, 4 cups water, sugar, and cinnamon stick in a medium saucepan. Bring to a boil over medium-high heat, stirring once or twice until the sugar dissolves.
- 2
Reduce the heat to medium-low and simmer for 8ā10 minutes, until the liquid is deeply colored and fragrant.
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