Agua de Jamaica (Hibiscus Tea) + Video

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Agua de Jamaica is one of Mexico’s most popular agua frescas. It is a great diuretic that is full of Vitamin C and can even lower blood pressure. This refreshing Hibiscus Tea is sweet, tart, and delicious!

Agua de Jamaica or Hibiscus Tea ready and served on a tray

What Is Agua de Jamaica?

Jamaica is pronounced (Ha-mike-ah) — not Jamaica, the Caribbean Island. In Mexico, they serve agua de jamaica just like we serve and drink iced tea in America. In addition, its gorgeous ruby red color is absolutely enticing!

Once you add some ice cubes, this refreshing tea will taunt you to no end.

Agua de Jamaica or Hibiscus Tea served in a glass with a big jar next to the tray

Light Hibiscus Tea

This light and thirst quenching drink is a great alternative to heavier drinks. My kids love this drink; it’s like kool-aid for them. 

You will love this agua fresca, too!

Nevertheless, traditional Agua de Jamaica is fairly sweet, but you can control the sweetness by adding a bit less sugar as you add water. Bare in mind that adding ice to the tea in the end will take away some sweetness, too.

Dried hibiscus flowers on the table

Where to Find Dried Hibiscus Flowers

To make this Agua de Jamaica you need flor de jamaica (dried hibiscus flowers), which can be found in a Latin super market or online.

In fact, it is very rare to find them at a general grocery store, so if you do, you’ll be very lucky!

Serving Agua de Jamaica or Hibiscus Tea outside with a beautiful background

Benefits of Hibiscus Tea

This tea is incredibly healthy. It is a great diuretic, it is full of Vitamin C and can even lower blood pressure.

For an extra bit of flavor and health benefits, you can also infuse this agua de jamaica with canela (cinnamon), similar to this Hibiscus-Cinnamon Tea. It is fragrant and so flavorful. Enjoy!

Refreshing and delicious tea with ice and a cinnamon stick in a glass

Watch my video to learn how to make Agua de Jamaica.

 

Love Agua Frescas? Try these:

Have you made this agua de jamaica? Rate the recipe and leave me a comment below to let me know how it turned out! To get more Muy Bueno recipes delivered straight to your inbox, sign up for my email newsletter

Agua de Jamaica (Hibiscus Tea)

Agua de Jamaica is a great diuretic that is full of Vitamin C and can even lower blood pressure. This refreshing Hibiscus Tea is sweet, tart and delicious!
Agua de Jamaica or Hibiscus Tea served in a glass with a big jar next to the tray
Print Recipe
5 from 3 votes
Rate this Recipe »

Ingredients

  • 2 cups dried hibiscus flowers
  • 3/4 cup granulated sugar, more if desired
  • 6 cups water
  • Ice
  • Mint leaves, optional

Instructions

  • Rinse and drain the dried hibiscus flowers in a large colander.
  • Bring water to a boil in a pot. Add the flowers and cover tightly with a lid. Remove from the heat and steep for 1 hour or until cool.
  • Strain hibiscus water into a pitcher and discard flowers. Add sugar and stir. Refrigerate until time to serve.
  • Taste tea, and add more sugar or dilute with water to your liking.
  • Ladle into a tall glass filled with ice and garnish with fresh mint leaves or lime slices (optional).

Video

Notes

  • Serve Agua de Jamaica in a vitrolero (glass barrel jar) or beverage dispenser filled will ice or feel free to store and serve in a pitcher.
  • You can freeze some of the mixture in popsicle molds to make Hibiscus Paletas
  • This Agua de Jamaica can also be brewed with canela (cinnamon) to make Hibiscus-Cinnamon Tea.
  • Garnish with mint leaves, lime slices, or a cinnamon stick.

Nutrition

Calories: 63kcal, Carbohydrates: 15g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 7mg, Potassium: 4mg, Fiber: 1g, Sugar: 15g, Vitamin A: 117IU, Vitamin C: 7mg, Calcium: 4mg, Iron: 3mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

Subscribe to Muy Bueno to get new recipes in your inbox and stay in touch on Twitter, Facebook, Instagram, Pinterest and YouTube.

Photography by Jenna Sparks.

Originally published: March 2011. This recipe is also published in the Muy Bueno cookbook.

Products Featured in this Post:

(may include affiliate links)