Eggless Hibiscus Tea (Agua de Jamaica)
This vibrant crimson drink is one of the most refreshing things you can pour on a hot day, with a tart, floral flavor that's bold enough to stand on its own and balanced beautifully by a touch of cinnamon. Dried hibiscus flowers steep into a deeply colored concentrate that looks almost jewel-like in the glass ā it's the kind of drink that makes people ask what's in it before they've even finished their first sip. The process is simple: simmer, strain, dilute, and chill, and you're rewarded with something that tastes far more special than the effort involved. A squeeze of lime on the side adds a bright citrus note that plays perfectly off the tartness of the flowers. Since this recipe is built entirely from dried botanicals, sugar, and water, it's naturally free from animal products and common allergens without any substitutions required. Make a big batch and keep it in the fridge ā it disappears fast, especially over a tall glass of ice on a warm afternoon.
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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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