Latex Free Hibiscus Tea (Agua de Jamaica)
This vibrant crimson drink is tart, floral, and refreshing in a way that feels both exotic and deeply familiar ā the kind of thing you want in a tall glass on a hot afternoon. Made by simmering dried hibiscus flowers with a cinnamon stick and just enough sugar, the concentrate develops a gorgeous depth of flavor that plain store-bought versions rarely match. The whole process is straightforward: boil, simmer, strain, chill, and serve over ice. A squeeze of lime on the side brightens everything up and adds a little citrus edge that plays beautifully against the tartness of the hibiscus. For anyone navigating latex sensitivities, this recipe is a genuinely easy win ā every ingredient here is a clean, whole-food staple with no hidden additives or latex-adjacent thickeners to worry about. It scales up easily for a crowd, and the concentrate keeps well in the fridge so you can pour a glass whenever the mood strikes.
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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)
Can be omittedlime
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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