Walnut Free Iced Hibiscus Tea (Agua de Jamaica)
Few drinks are as visually stunning as this deep crimson agua fresca, made by simmering dried hibiscus flowers with sugar and a single cinnamon stick until the liquid turns jewel-bright and intensely fragrant. The flavor is tart, floral, and just sweet enough ā a combination that feels refreshing in a way that no store-bought juice or powder mix can really replicate. A squeeze of lime over the ice takes it somewhere even brighter, adding a citrusy edge that plays beautifully against the hibiscus. The process is simple: make a concentrated tea, strain it, dilute it, and chill ā no special equipment or hard-to-find pantry staples beyond the dried flowers themselves. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally in the clear, built entirely from flowers, spice, citrus, and water with zero cross-contact concerns baked in. It's the kind of drink you'll want to keep a pitcher of in the fridge all week long.
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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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