Oral Allergy Syndrome Friendly 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, tart-sweet concentrate that gets diluted to perfection before serving over ice. For anyone managing oral allergy syndrome, fresh fruits and raw produce can turn a simple drink into a gamble ā but this recipe sidesteps that entirely. The hibiscus is dried, the cinnamon is a whole spice, and the only fresh element is an optional squeeze of lime at the end, which you can easily skip. There are no raw birch-pollen-related fruits, no uncooked vegetables, and nothing that typically triggers the itchy-mouth reaction that makes so many beverages feel off-limits. The result is a gorgeous, naturally tart agua fresca that tastes like it came from a street cart in the best possible way. Make a big pitcher and keep it in the fridge ā it only gets better as it chills.
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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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