Emulsifier Free Iced Hibiscus Tea (Agua de Jamaica)
This vibrant crimson drink is one of those recipes that looks stunning on a table and tastes even better than it looks. Dried hibiscus flowers steep with a cinnamon stick and sugar to create a deeply colored, tart-floral concentrate that gets diluted to the perfect refreshing sip. Every single ingredient here is exactly what it says it is ā no stabilizers, no lecithins, no mystery additives that sneak into bottled or powdered drink mixes. That matters more than you might think, because commercial versions of this classic agua fresca almost always contain emulsifying agents to keep the color uniform and the texture smooth on the shelf. Making it from scratch means you control everything, and the process is genuinely simple: simmer, strain, chill, and pour. A squeeze of lime over ice takes it from great to absolutely irresistible. It's the kind of drink that disappears fast at gatherings, so you may want to double the batch.
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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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