Hibiscus-Lime Iced Tea – also called jamaica – is a fruity, tangy summer beverage. It’s a great alternative to ice tea and also makes excellent ice pops!
When I was living in Tucson, Arizona, I loved drinking this at Martin’s on 4th Avenue. He makes the best jamaica! Many cultures use dried hibiscus flowers to create beverages but most commonly I see it at Mexican restaurants. It has a lovely cranberry-like flavor and is usually sweetened a lot. I’ve toned down the sweetness in my recipe here.
Think of it as a more natural version of Kool-aid.
On a hot summer day, there’s nothing more refreshing!
It pairs well with these tacos too!
Cheers to long, sunny, taco-filled days ahead!
How to Make Hibiscus Iced Tea
You’ll need the following:
- Dried hibiscus flowers – found at your local Mexican grocery and bulk grocers
- Lime juice
- Granulated sugar
To Make the Tea Simply:
- Steep dried flower petals in boiling water until it’s deep red
- Strain and add sugar, stir to dissolve
- Add lime juice
Sweet & Tangy - this ruby red iced tea is so refreshing on a warm day. It goes perfectly with taco night!
Bring water to a boil in a kettle on the stove.
Add 4 cups hot water to a 4 cup Pyrex measuring cup. Add the tea bag(s). Cover and let steep for about 15-20 minutes. It should be a nice dark red color.
While you're waiting, make a simple syrup: Put 1/2 cup sugar into a 2-cup glass pyrex and add 1 cup of the hot water. Stir to dissolve sugar.
Squeeze lime juice into your pitcher. Add simple syrup. Once tea is done steeping add that to the pitcher and stir.
At this point you can make more simple syrup if you would like it sweeter.
Fill pitcher with a few handfuls of ice.
Add a wedge of lime to your glass and a sprig of mint for extra zing!