Hibiscus Tea

Agua de Jamaica


Preparation info

  • Difficulty


  • Makes

    2 quarts

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

This ruby red tea is easily made from dry hibiscus flowers purchased in packages or in bulk at a Latin grocery store. Agua de jamaica (pronounced ha-mike-ah) is a surprisingly thirst-quenching drink. Like iced tea, you can make it as sweet or as light as you desire. Try making ice cubes from the tea itself so when added to the glass the tea doesn’t get watered down. Another way to use agua de jamaica is to add some simple syrup to sweeten it up a little more and make popsicles. (See for a popsicle recipe.)


  • 8 cups water
  • ¼ cup dried hibiscus flowers (jamaica)
  • ½ cup granulated sugar (more if desired)
  • Ice
  • Mint leaves (optional)


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. Ladle into a tall glass filled with ice and garnish with fresh mint leaves (optional).