Jamaica Cascara Iced Tea Recipe

Simmer the cascara

Combine 1 cup dried cascara, 4 cups water, 4 whole cloves, 1 cinnamon stick, and 1 tablespoon sliced fresh ginger in a medium saucepan.

Bring the mixture to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 12–15 minutes. The liquid should darken and take on a fruity, tea-like aroma.

Turn off the heat and let the tea steep for an additional 10 minutes to extract more flavor from the cascara and spices.

Strain the concentrate through a fine-mesh sieve or cheesecloth into a heatproof pitcher, pressing on solids to extract as much liquid as possible. Discard solids.

While the concentrate is still warm, stir in 1 tablespoon turbinado (or demerara) sugar until dissolved. If you prefer additional sweetness or a different flavor profile, stir in 1 teaspoon honey or agave now.

Add 2 tablespoons fresh lime juice to the warm concentrate and taste; adjust acidity by adding up to another teaspoon if desired. Allow the concentrate to cool to room temperature (about 20–30 minutes) or speed cooling in an ice bath.

Fill a large pitcher or individual glasses with ice (use about 4 cups ice for 4 servings). Pour the cooled cascara concentrate over the ice, using roughly 1 cup of concentrate per glass (about 4 cups concentrate yielded; if you prefer weaker tea, dilute more).

Top each glass with cold water or sparkling water to taste (roughly 3 cups total for 4 servings) and gently stir to combine. Adjust sweetness or lime by adding small amounts of reserved sugar, honey, or lime juice if needed.

Garnish with lime wheels or wedges and a mint sprig if desired. Serve immediately over ice.

Leftover concentrate can be refrigerated in a sealed container for up to 5 days. Dilute with cold water or sparkling water when serving.