Agua de Jamaica

Hibiscus Water

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About


  • ounces (40 g) dried hibiscus flowers
  • 1 sliver of cinnamon stick
  • 1-inch (25 cm) piece of fresh ginger, peeled
  • 8 cups (2 l) filtered water
  • ¼ cup (50 g) sugar


In a 2-quart saucepan over medium heat, bring the hibiscus flowers, cups (360 ml) tap water, cinnamon, and ginger to a simmer. Cover and simmer for 15 minutes.

Remove from the heat and allow to steep for 10 minutes. Pass through a double-mesh strainer and into a pitcher with the 8 cups (2 L) of filtered water. When straining, apply pressure to the hibiscus leaves so you get every last little bit of juice.

While the water is still lukewarm, add the sugar and mix well until mostly dissolved. Serve over ice.