This iced hibiscus tea is an agua fresca served throughout Mexico. Made with hibiscus flowers, the flavor of agua de jamaica is tart and refreshing.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
97 Calories
Recipe Instructions
Step 1
Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
Step 2
Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.
Ingredients
1 pinch ground nutmeg
1 pinch ground cloves
6 cups water
1 cinnamon stick
1 pinch ground allspice
2 cups dried hibiscus petals
1.5 cups white sugar
0.5 cup chopped piloncillo (Mexican brown sugar cones)
