Xanthan Gum Free Iced Hibiscus Tea (Agua de Jamaica)
This vibrant crimson drink is one of the most refreshing things you can pour into a glass on a hot day ā tart, lightly sweet, and faintly spiced from a single cinnamon stick. It's a classic Mexican agua fresca made by simmering dried hibiscus flowers into a deeply colored concentrate, then diluting it to the perfect sipping strength. The whole process is beautifully straightforward: boil, simmer, strain, chill, and serve over ice. For anyone navigating thickener sensitivities, this recipe is naturally in the clear ā it's just flowers, sugar, spice, and water doing all the work. No additives, no stabilizers, nothing processed hiding in the ingredient list. A squeeze of lime over the top right before drinking adds a bright citrus note that makes the floral tartness really sing. Make a big pitcher and keep it 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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