Citric Acid Free Iced Hibiscus Tea (Agua de Jamaica)
This vibrant, ruby-red drink is one of the most refreshing things you can pour into a glass on a warm day. Dried hibiscus flowers steep with a cinnamon stick and sugar into a deeply colored, fragrant concentrate that tastes floral, lightly tart, and just sweet enough. For anyone avoiding citric acid, this recipe is a genuine find ā many commercial hibiscus drinks and fruit punches sneak in citric acid as a preservative or flavor enhancer, but here the ingredient list is completely clean and straightforward. The natural tang comes entirely from the hibiscus flowers themselves, with no additives required. A fine-mesh strainer does the heavy lifting to give you a smooth, clear tea that looks stunning over ice. Lime wedges on the side are optional, so you stay in full control of what goes into your glass. Make a big pitcher and keep it cold in the fridge ā it disappears fast.
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Learn more āIngredients
6 servings
- 1 cup dried hibiscus flowers (flor de jamaica)
- Ā¾ cup granulated sugar
- 1 cinnamon stick
For the concentrate
- 4 cups water
To finish
- 3 cups cold water
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 8 to 10 minutes, until the liquid is deeply colored and fragrant.
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