Low Iodine 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. Dried hibiscus flowers, a cinnamon stick, and a little sugar are all it takes to build a concentrate that's bold, fragrant, and endlessly refreshing. For anyone navigating a low-iodine approach, beverages can be a surprisingly tricky category ā but this one is built entirely from simple, plant-based ingredients that fit the bill without any compromise on flavor. The simmering process coaxes deep color and complexity out of the hibiscus, and the cinnamon adds a warm, subtle spice that makes it feel a little more special than your average fruit drink. A squeeze of lime over ice right before serving brightens everything up and gives it that classic agua fresca finish. Make a big pitcher and keep it cold ā it disappears fast.
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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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