Hibiscus Iced Tea – also called agua de jamaica – is a fruity, tangy summer beverage. It’s a great alternative to regular iced tea and also makes excellent ice pops!
When I was living in Tucson, Arizona, I loved drinking this at Martin’s on 4th Avenue. Martin makes the best tacos + agua de 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 this recipe. Think of it as a more natural version of Kool-aid.
Aguas Frescas
My love of fresh fruit or flower based aguas frescas runs deep. Our farmer’s market has several Mexican food vendors that draw you in with their barrel-shaped glass jugs (vitrolero) filled with colorful, fruity blends.
I can’t resist these thirst quenchers. The combinations are infinite and ever evolving with modern extras like chia seeds, spirulina and coconut!
- Cucumber Lime Agua Fresca Recipe
- Mint Watermelon Agua Fresca Recipe
- Sweet Melon Agua Fresca Recipe
- Rhubarb Agua Fresca
Aguas Frescas are the perfect addition to a Cinco de Mayo party!!
On a hot summer day, there’s nothing more refreshing than this Jamaica tea. Drink it with a plate of these chicken tacos for the ultimate meal to enjoy lounging in the summer sun.
Cheers to long, sunny, taco-filled days ahead! Disfruta!
How to Make Hibiscus Iced Tea
You’ll need the following:
- Dried hibiscus flowers – find these online or at your local Mexican grocery and bulk grocers.
- Lime juice
- Granulated sugar
- unbleached tea bags to steep hibiscus petals or fine mesh strainer
To make Hibiscus Iced Tea:
- Steep dried flower petals in boiling water until it’s deep red.
- Remove tea bags/or strain.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!
- 1/2-3/4 cup loose dried hibiscus petals mine are fairly large in size
- unbleached tea bag to steep petals or metal strainer
- 1 lime juiced (more if desired)
- 1/2 cup granulated sugar
- 5 cups water boiled
- sprig of mint optional
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Bring water to a boil in a kettle on the stove.
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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.
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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.
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Squeeze lime juice into your pitcher. Add simple syrup. Once tea is done steeping add that to the pitcher and stir.
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At this point you can make more simple syrup if you would like it sweeter.
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Fill pitcher with a few handfuls of ice.
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Add a wedge of lime to your glass and a sprig of mint for extra zing!
More Mexican recipes you may like
Can’t wait to make this for my family! The best part is after reading ingredients I found them on bottom of page. My hibiscus is on its way. So simple and healthy.