Hibiscus Iced Tea Recipe
Agua de Jamaica is a refreshing and tangy Mexican hibiscus tea made by steeping dried hibiscus flowers in hot water, sweetened with sugar and served chilled over ice. This vibrant beverage is perfect for cooling down on warm days and can be garnished with fresh mint or lime for added flavor.
CourseBeverage
CuisineMexican
KeywordAgua de Jamaica, hibiscus tea, Mexican drink, hibiscus flower tea, refreshing beverage, iced hibiscus tea, homemade hibiscus tea, Stovetop
Prep Time5 minutes
Cook Time2 minutes
Additional Time10 minutes
Total Time17 minutes
Servings12 servings
Ingredients
Main Ingredients
- 2 cups dried hibiscus flowers
- 3/4 cup granulated sugar, more if desired
- 6 cups water
- Ice, as needed
- Mint leaves, optional
Instructions
- Bring 6 cups of water to a boil in a pot. Once boiling, add the 2 cups of dried hibiscus flowers and cover the pot tightly with a lid. Remove from heat and let the flowers steep for 10 minutes to extract flavor.
- Strain the hibiscus-infused water into a large pitcher, discarding the used flowers. Stir in 3/4 cup granulated sugar until fully dissolved. Refrigerate the mixture until chilled, ready to serve.
- Before serving, taste the tea and adjust sweetness by adding more sugar if desired, or dilute with additional cold water to your liking.
- Pour the hibiscus tea into tall glasses filled with ice. Garnish each glass with fresh mint leaves or lime slices for an extra burst of flavor and visual appeal.
Notes
- For a less sweet version, reduce the sugar or use a natural sweetener like honey or agave syrup.
- Steeping time can be adjusted to make a stronger or milder tea according to preference.
- Hibiscus tea can be served hot as well by skipping refrigeration and serving immediately after stirring in sugar.
- Adding a splash of lime juice enhances the tartness and complements the hibiscus flavor.
- The tea can be stored in the refrigerator for up to 3 days in a covered container.