No ImageAgua de Jamaica (Hibiscus Tea)

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  1. Zenzi

    Auga de Jamaica literal translation is water of Jamaica it amazes me how people don’t realize it and always attribute it to taquerias, but we call this traditional drink sorrel

  2. Linda chong

    Good for body

  3. Michael

    It is the calyx (sepals) of the flower.
    I made an infusion, from a Caribbean recipe, using alternate layers of Jamaica and sugar, in a large water bottle then cover with cheap rum. Every two or three days I would turn it over. After about 3 weeks I strained and bottled it. A refreshing drink on ice! I gave a bottle to a friend who returned it to me 2 years later, and it tasted like sherry.
    Fresh Jamaica chopped up can pass as cranberries.

  4. Elizabeth Garcia

    Great recipe it’s got the perfect ratio of water and flower. I got to say it’s simple and delicious very refreshing. My kids love it when we make them into popsicles.


  5. Khaled

    You should try the sudani’s Hibiscus tea

  6. Patrick

    This was great! I tried both the normal one (without any of the optionals) and the loaded one. I made about 4 times the serving. I used raw cane sugar from a Mexican brand. If you’re doing the loaded one, I’d go easy on the ginger.

    Personally preferred the simple version, as it tasted closer to what i get at the taqueria. Can’t go wrong with the simple water/sugar/hibiscus combo. My roommate dilutes his drink with extra water cuz he doesn’t like it as sweet as me.


  7. L Mucha

    I use jaggery instead of sugar.

  8. Carl Stoeckel

    Here in Southern Arizona, I make a sun tea version, dispensing with the simmering. The midsummer sun does that for me. Once strained, the infusion is hot enough to add the sweetener of choice. I generally add the citrus just before serving a chilled glass. A bit of carbonation, I agree, adds to the refreshing quality of this, one of my favorite authentic SW drinks. The blossoms become handy mulch, and the desert tortoise who resides here has been known to chew them down, too. Thanks for your post.

  9. Marcus Phelps-Munson

    I serve this to my garden club members, it’s always a hit and extra special because it’s made of flowers.

  10. MJennaC

    I also enjoy adding a bit of lavender to my recipe. A great drink after a long day! I like to use local raw honey in mine instead of sugar, when I have it.

  11. Commenter

    Good idea. But how do you dry your own hibiscus.

    • Christy

      When they talk about this Hibiscus flower they are actually referring to Roselle flower. You don’t have to dry Roselle flower, even though you can, easy just put it under the sun till dried. But, I have boiled them fresh, and they taste just as good.
      We drink it with a diluted flower juice, add a bit of sugar and honey. It doesn’t taste that good if you try to drink it concentrated, even though the color might make you want to do that haha
      If you know how to make jam, this juice is good for jam as well.

    • Elise Bauer

      I don’t know. I suggest doing a google search.

  12. Tom Foudy.

    Greetings Elise, I”ve started drinking Jamaica in Mexico where I live in retirement’
    When I was told to give up soft drinks, to eliminate sugar I switched totally to “Jamaica”
    and I love the taste and flavor;I use splenda for sweetener and have lost 10 lbs.

    • Jenny

      Hi, Tom!
      Jamaica was also suggested to me to curb my soda cravings and aid in lowering my blood pressure. Just one thing I want to suggest to you: try stevia or at least Truvia instead of Splenda. Splenda (which is sucralose) is not a healthy substitute for sugar (neither is Nutra-Sweet). The chemicals in these sweetening compounds are linked to neurological disease, especially in people over 50 (like me). (And I hate to be a killjoy, but agave syrup is also not good for many people because it contains up to 90% fructose and high-fructose sweeteners can cause spikes in blood glucose.) I usually use coconut syrup as recommended by a naturopath because I like sweet tea(s) occasionally, and I don’t like the flavor of stevia. Thankfully, Jamaica is delicious unsweetened!

      All that said, enjoy your retirement in Mexico! :-)

  13. Maria del Rosario Soria-Valenzuela

    Hi Elise: I have had some Jamaica in my pantry and tried a few times to make it like my Mami used to make it for us as children, and it never turned out quite like hers. I was boiling the Jamaica along with the sugar and then straining it. I guess i should have paid more attention to when she made it, huh? I will try it your way and put it in to let it seep after the water and sugar has boiled. That should give me the results I have been looking for. Thanks so much for this recipe.
    And, by the way, the comment about Jamaica lowering your blood pressure is true. I heard that from a nutritionist also.

  14. Terri

    Hello. Please excuse me for asking another question. My daughter has a weird preference of excluding ANY spice. I’m trying to broaden her taste being our culture that uses spices (Asian). Can you recommend me any combination that would taste interesting that they would want a refill? Thank you very much.

    Just skip the spices, the agua de jamaica will be fine without them. ~Elise

  15. JJ

    Wow, this looks great! Mother Earth News just had an article about hibiscus tea lowers blood pressure and then I saw this recipe! I will have to try it.

  16. Sophie

    The ginger and cinnamon is a great add, i usually make it with just water and sugar.
    I would just like to add that this is a very popular drink in Egypt and there it is called “Karkadeh”.

  17. Elany

    Hi Elise, I’m from Mexico, here “agua de Jamaica” is made from Hibiscus sabdariffa, is different from the flower you mention in your recipe.

    It is really wonderful and refreshing…

    PS. I really love your recipes!!!

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