Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Boil the Water
In a medium saucepan, bring 4 cups of water to a boil over medium-high heat.
- 2
Add Hibiscus Flowers
Once the water reaches a boil, add 1 cup of dried hibiscus flowers to the saucepan.
- 3
Simmer
Reduce the heat to low and let the hibiscus flowers simmer for about 15 minutes.
- 4
Strain the Liquid
After simmering, remove the saucepan from heat. Pour the mixture through a fine mesh strainer into a large bowl or pitcher to separate the liquid from the hibiscus flowers.
- 5
Add Raspberries
While the liquid is still warm, add 1 cup of fresh raspberries to the strained hibiscus water and let it steep for about 10 minutes.
- 6
Sweeten It Up
If desired, add sugar or your preferred sweetener to taste, stirring until dissolved.
- 7
Chill or Serve
You can either chill the Agua de Jamaica in the refrigerator for a couple of hours or serve it immediately over ice.
- 8
Garnish (Optional)
If desired, squeeze in the juice of 1 lime for added brightness and flavor before serving.