Agua De Jamaica Recipe

Rinse and Combine

Quickly rinse the dried hibiscus flowers in a fine mesh sieve under cool running water to remove dust. Place the rinsed flowers in a medium saucepan and add 6 cups of water.

Bring to a Simmer

Set the saucepan over medium-high heat and bring the water and hibiscus to a gentle boil. Once boiling, reduce heat to low and simmer uncovered for 8 minutes. The liquid should turn a deep red and smell floral and slightly tart.

Sweeten and Steep

Remove the pan from heat. Add the 3 tablespoons of granulated sugar to the hot infusion and stir until dissolved. Cover the pan and let the hibiscus steep for 15 to 20 minutes to deepen flavor and color.

Strain

Place a fine-mesh sieve or cheesecloth over a heatproof bowl or pitcher and strain the hibiscus infusion, pressing on the solids to extract as much liquid as possible. Discard the solids. You now have a concentrated hibiscus tea.

Cool

Allow the concentrate to cool to room temperature (about 20–30 minutes) or speed up by setting the pitcher in an ice bath until lukewarm. Refrigerate if not using immediately.

In a large pitcher, combine the cooled hibiscus concentrate with 6 cups of cold water. Taste and adjust sweetness by adding more sugar (start with 1 tablespoon at a time) if desired. If you prefer a stronger-flavored agua, use less cold water; for a lighter flavor, add more.

Add 2 tablespoons of fresh lime juice if using — this brightens the flavor and balances sweetness and tartness.

Add ice cubes to the pitcher or to individual glasses. Pour the finished agua de jamaica over ice, garnish each glass with a lime slice and a mint sprig if desired, and serve chilled.

Storage: Refrigerate leftovers in a sealed container for up to 4 days. Stir or shake before serving, as separation may occur. Keep ice separate until serving to avoid dilution.