- PrepTime: 20 Mins
- CookTime: 0 Mins
- TotalTime: 20 Mins
- 3 cups water (boiling)
- 2 ounces dried hibiscus flowers
- 6 cups water (room temperature)
- 3/4 cup sugar
- 1 to 2 cups ice (if you need to serve it immediately)
- Gather the ingredients.
- Pour 3 cups of boiling water over the hibiscus flowers.
- Let the flowers soak in the water for about 20 minutes.
- Pour through a strainer into a large pitcher. (Discard flowers or save for another purpose.)
- Add the sugar and stir for 1 to 2 minutes or until sugar is dissolved.
- Pour in remaining 6 cups of water and taste for sweetness. Add more sugar or water if necessary.
- Serve and enjoy!
- If planning to serve immediately, add only 5 cups of water and stir in the 1 to 2 cups of ice; stir until it is very cold.
- Flor de Jamiaca, otherwise known as hibiscus flowers, can be found in bulk bins or cellophane packages in most Hispanic stores or ordered online.
- Enjoy your hibiscus tea hot, if you prefer, sweetened or unsweetened.
- Add a little fresh-squeezed lime (or other citrus) juice when serving.
- Sweeten your tea with honey, agave nectar, piloncillo, or some other alternative to white sugar.
- Add diced fruit (pineapple, cantaloupe, apple, etc.) to a pitcher of agua de Jamaica, similarly to how sangria is served.
- Mix your hibiscus tea with some other agua fresca (limeade, pineapple water, chia drink, etc.) in equal proportions.
- If those who will be drinking the tea are all adults, spike it with a bit of rum.Add a little ground spice to your hibiscus tea, stirring very well so that it dissolves into the liquid. Try this with a bit of cinnamon, ginger, cloves, or nutmeg- or with a combination of two or more of these. Alternatively, use leaves of fresh herbs (basil, mint, or rosemary, for example); blend leaves with liquid, then strain before serving. Or try this hibiscus tea recipe with fresh ginger.