About this recipe
This agua de jamaica (hibiscus tea) is the most refreshing drink you can make at home. It takes 5 steps, a handful of dried hibiscus flowers, and about 15 minutes. In Mexico, agua de jamaica is one of the most popular aguas frescas. You’ll find it at every taquería, every family gathering, and in pretty much every refrigerator. This is how I grew up drinking it, and this is how I make it at home.
What is hibiscus (flor de jamaica)?
Hibiscus is a tropical flower with a deep red color and a trumpet shape. Once dried, it’s used to make tea, agua fresca, and even savory dishes like hibiscus flower tacos. It’s also known as roselle in Australia, sorrel in the Caribbean, and jamaica or rosa de jamaica in Latin America. In Mexico, we call it jamaica, pronounced hah-may-kah.
What does hibiscus taste like?
Hibiscus has a tart, slightly sweet flavor similar to cranberries. It’s bold, refreshing, and naturally caffeine-free, so you can drink it any time of day. It’s also packed with antioxidants and known for helping with blood pressure.
How to make agua de jamaica
This agua fresca comes together in 5 simple steps:
- Boil the water. Bring 4 to 6 cups of water to a rolling boil in a pot, then turn the heat off.
- Steep the flowers. Add the dried hibiscus flowers and let them steep for about 10 minutes.
- Strain. Pour through a strainer into a pitcher. Save the flowers for tacos or salsas.
- Sweeten. Add more water and sweeten with sugar, agave, piloncillo, or your preferred sweetener.
- Serve. Mix well, pour over ice, and enjoy.
Tips for the best agua de jamaica
- Where to buy hibiscus flowers: Look in the Mexican food section near the dried chiles. You can also find them in bulk at Latin markets or order online.
- Rinse before steeping: If you buy them in bulk, rinse the flowers well in a strainer under cold water before adding them to the pot.
- Sweeten while warm: Add your sweetener when the tea is still warm so it dissolves completely.
- Adjust the strength: For a stronger flavor, use more flowers or steep longer. For a lighter drink, add more water.
Flavor combinations
- With strawberry: like in these hibiscus strawberry margaritas or hibiscus strawberry paletas.
- With mint: blend or chop fresh mint leaves and stir them in.
- With lime or lemon: squeeze one or two into the pitcher before serving.
- With cherries: blend with frozen cherries or drop them in as fruity ice cubes.
- With chamoy: try my homemade hibiscus chamoy for a sweet, spicy, tangy twist.
- As sangria: make a batch of hibiscus sangria for your next gathering.
What to do with the leftover flowers
When you strain the tea, don’t throw the flowers away. They’re delicious sautéed with onion and serrano chile. My hibiscus flower tacos recipe is one of the most popular on the blog. You can also use the cooked flowers in salsas or vinaigrettes.
Hibiscus Tea (agua de jamaica)
Equipment
- strainer
Ingredients
- 6 cups of water
- 1 ½ cups dried hibiscus flowers
- 1/2 cup sugar, or more to taste
For serving
- ice
Instructions
- Bring 4 cups of water to a rolling boil. Turn the heat off and add the the dried hibiscus flowers.
- Let it rest for 8-10 minutes.Strain the liquid into a pitcher.
- Add 2 more cups of water and the sugar. Mix and taste, adjust if necessary.
- Add ice to the pitcher or serve in a glass filled with ice.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.