Agua de Jamaica
Agua de Jamaica is a tart, sweet, and refreshing Mexican agua fresca! Also known as hibiscus iced tea, it’s made with just hibiscus flowers, sweetener, and water. Serve it with a lime wedge for the perfect way to cool off.
Agua de Jamaica is arguably one of the most popular aguas frescas in Mexico, next to agua de tamarindo and horchata. It has a sweet-tart flavor, similar to cranberry juice, that makes it one of the most refreshing ways to cool off on a hot summer day.
Why I love this recipe
With a one-pot brewing process and just 3 ingredients, agua de Jamaica is both easy to make and budget-friendly. 15 minutes is all it takes!
Plus, this drink is packed with health-promoting properties thanks to hibiscus flowers. The most notable benefits include lowered blood pressure and LDL cholesterol. There’s no need to reach for sugary sodas when you know how to make aguas frescas.
Just boil the water, steep the hibiscus flowers, and sweeten it with a touch of cane sugar. This ruby red beverage has the perfect balance of refreshing flavors that always hits the spot when you need to cool off.
Ingredient notes
Who knew such a flavor-packed drink would require so few ingredients? Find a breakdown and suitable substitutes below!
Flor de Jamaica
Flor de Jamaica is the star ingredient, providing a tart, cranberry-like flavor. It’s responsible for the drink’s signature deep red color and refreshing taste. It’s easy to order online, but you should be able to find it in your local Mexican food market.
Cane sugar
Flor de Jamaica is very tart, so you’ll need a sweetener to balance its tartness. Add it according to how sweet or tart you prefer your drink.
Substitute: Piloncillo and agave will also work, but they will add a more distinct flavor. You can even use stevia or monk fruit to reduce the calories.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the classic way to make agua de jamaica with my step-by-step instructions. Look for the tips in green throughout this section for the best results! Also, you can watch my video tutorial down below!
Prepare
If you’re using add-ins like a cinnamon stick or fresh ginger, lime, or orange slices, prepare them by washing them thoroughly and slicing or wedging them as needed.
I like to add whole Ceylon cinnamon sticks for a warm, aromatic spice that complements the tartness of the hibiscus flowers.
Cooking
Step 1
In a large pot, combine 8 cups of water with the flor de Jamaica and any add-ins. Bring the mixture to a gentle boil over medium, then reduce the heat and let it simmer for 10 minutes. Turn off the heat and stir in a cup of cane sugar.
Keep an eye on the pot to ensure it doesnโt boil over. A gentle simmer is enough to properly infuse the water without evaporating too much liquid.
Step 2
Allow the mixture to cool down. The flor de Jamaica should sink to the bottom, indicating it’s done steeping. Strain the concentrate into a jar or pitcher, then serve it diluted with water as you want. Happy drinking!
The final dilution depends on how strong you like your agua de Jamaica. Start with less water, taste, and add more if it’s too concentrated.
Expert tip
The steeping process is where the flavor and color of the drink are developed, so it’s important not to rush this step. Let the mixture cool naturally after simmering to help the hibiscus flowers infuse their full spectrum of flavor and color into the water.
I also suggest starting with less sugar and gradually adding more, tasting as you go. Agua de Jamaica is meant to have a balance of sweet and tart notes, similar to cranberry or pomegranate juice, so keep this in mind when you’re sweetening the drink.
Recipe tips
Add citrus: Fresh citrus juice, like lime or lemon, really helps enhance the refreshing flavor of this drink. I highly recommend trying it out!
Cooling time: Allow the brewed mixture to cool to room temperature before straining to enhance the flavor infusion.
Save the flowers: After straining, the used flor de Jamaica can be repurposed. It makes a great meat replacement in tacos, quesadillas, or enchiladas.
Frequently asked questions
Look for Flore de Jamaica in the international aisle of your usual grocery store or at Mexican food markets, or buy it online.
Yes, it can be enjoyed as a hot beverage, especially in colder weather. Simply serve it warm after steeping and sweetening as written in the recipe.
Increase the sugar or add a natural sweetener to balance the tartness.
The intensity of the color can vary based on the quality and freshness of the flor de Jamaica. Older or lower-quality flowers may not impart as vibrant a color.
Storing
Like all aguas frescas, I recommend keeping your agua de Jamaica in a mason jar or covered pitcher so it doesnโt take on flavors from other items. It will last in the fridge for up to 5-6 days.
Freezing is also an option! Just pour it into ice cube trays or freezer-safe containers, and it will keep for several months. You can use them to chill your next batch of agua de Jamaica. This way, you wonโt dilute your drink as much!
Watch how to make it
More Mexican drinks
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Recipe
Easy Agua de Jamaica
Equipment
- Stockpot
- Strainer
- Measuring cups
- Pitcher or large mason jar
- Ice cube trays
Ingredients
- 2 cups flor de Jamaica
- 8 cups water
- 1 cup cane sugar, or to taste
Add-ins optional
- 1 whole cinnamon stick
- Fresh ginger slices
- Lime wedges
- Orange wedges
Instructions
- To a large pot, add the water, flor de Jamaica, and any add-ins of your choosing. Bring everything to a low boil, then turn the heat down to simmer for 10 minutes.
- After 10 minutes, shut the heat off, stir in the sugar, then allow the mixture to cool. The concentrate is ready when the flowers sink to the bottom.
- Once steeped, pour the concentrate through a mesh strainer into a large mason jar or pitcher. Add another 3-4 cups of water into the jar (or to taste) and stir well.
- Serve your agua de Jamaica in a glass full of ice. Squeeze a wedge of lime or an orange over top and enjoy immediately. Happy drinking!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.
So delicious!
Refreshing iced in in summer
Hi Jane!
So glad you enjoyed it ๐