Eggless Iced Hibiscus Tea (Agua de Jamaica)
Few drinks are as stunning to look at as this deep crimson agua fresca, and the flavor is just as impressive ā tart, floral, lightly sweet, and kissed with warm cinnamon. Dried hibiscus flowers are the star here, simmered into a rich concentrate that gets diluted to the perfect refreshing strength before serving over ice. The cinnamon stick adds a subtle warmth that makes this feel a little more complex than your average fruit drink, without any extra effort. Everything comes together in one saucepan, and the straining step is quick and satisfying ā you're left with the most gorgeous ruby-red liquid in your pitcher. A squeeze of lime on the side brightens the whole thing and balances the natural tartness of the hibiscus beautifully. This is naturally free of eggs at every step, relying entirely on pantry staples and dried flowers, so there's nothing to swap or substitute. Make a big batch 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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