High Fructose Corn Syrup Free Hibiscus Tea (Agua de Jamaica)
Tart, floral, and brilliantly crimson, this agua de Jamaica is one of those drinks that looks stunning in a glass and tastes even better than it looks. Bottled hibiscus teas and fruit punches at the store are almost always loaded with high fructose corn syrup, which makes a homemade version like this one genuinely worth the effort. Here, the sweetness comes entirely from plain granulated sugar ā you control exactly how much goes in, so the flavor stays clean and bright rather than cloying. A cinnamon stick simmers alongside the dried hibiscus flowers, adding a warm, subtle depth that makes this feel like so much more than just a flavored water. The concentrate method is smart: you steep everything down into a rich, deeply colored base, then dilute it to your liking before chilling. A squeeze of lime over ice right before serving ties the whole thing together with a little citrusy edge. It's refreshing, naturally beautiful, and completely free of anything you didn't put in it yourself.
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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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