Agua de Jamaica (Iced Hibiscus Tea)
Learn how to make Agua de Jamaica, a traditional Mexican hibiscus iced tea. Easy, vibrant, and naturally caffeine-free, it's perfect for summer sipping!
Servings: 4
Ingredients
- 2 cups dried hibiscus petals (sorrel)
- 8 cups water
- 2-3 slices fresh ginger
- 5 cloves , whole
- 1 orange , sliced (optional)
- 3/4 cup brown sugar , adjust to taste
- ice for serving
Instructions
- Prepare the hibiscus and spices: Rinse the dried hibiscus petals under cool water to remove any dust or impurities.
- Boil the ingredients: In a large pot, bring the water to a boil. Once boiling, add the hibiscus petals, ginger slices, cloves, cinnamon stick, and orange slices (if using). Reduce the heat to low and simmer for 10–15 minutes.
- Sweeten and infuse: After simmering, remove the pot from heat. Stir in the brown sugar until fully dissolved. Let the mixture cool to room temperature to allow the flavors to deepen.
- Strain: Once cooled, strain the tea through a fine mesh strainer or cheesecloth to remove the hibiscus petals, spices, and ginger slices.
- Chill and serve: Transfer the strained tea to a pitcher and refrigerate for at least 2 hours or until thoroughly chilled. Serve over ice and garnish with an orange slice or a sprig of mint if desired.