Mushroom Free Iced Hibiscus Tea (Agua de Jamaica)
This vibrant crimson drink is one of the most refreshing things you can pour on a hot day, with a tart, floral flavor that hits somewhere between cranberry and pomegranate. The cinnamon stick simmers right alongside the dried hibiscus flowers, adding a subtle warmth that makes the whole drink feel a little more complex than your average iced tea. A squeeze of lime over the glass right before you drink it ties everything together beautifully. Since this recipe is built entirely around dried flowers, sugar, cinnamon, and water, it's naturally free from fungi and fungal-derived ingredients ā no need to scan labels or second-guess anything. The concentrate method is smart: you brew it strong, then dilute with cold water, so the flavor stays bold even as the ice melts. It's easy enough to pull together on a weeknight but impressive enough to serve at a backyard gathering.
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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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