Agua de Jamaica (aka Hibiscus tea) is an infusion of dried hibiscus flowers. Popular at Mexican taquerias, this agua fresca is loaded with Vitamin C and can even lower blood pressure.
Hibiscus tea is an herbal tea made from the petals and sepals - the green plant part found just below the petals - of the hibiscus plant. There are several hundred different species of the hibiscus plant, although the dried flowers from the Hibiscus sabdariffa plant are most common for teas. The beverage is wildly popular in the Caribbean and the Mexican peninsula.
If you’ve ever had red zinger tea from Celestial Seasonings, it’s a little like that. Or a little like cranberry juice. With a squeeze or two of lime juice, it becomes almost punch-like.
Hibiscus Tea INGREDIENTS
- 2 cups fresh Hibiscus Flowers (or 1/2 cup dried Hibiscus Flowers)
- 8 cups Water
- 1/4 cup Honey (add more if you like your tea sweeter)
- 3 tablespoons fresh Lime Juice
Hibiscus Tea INSTRUCTIONS
- Prepping hibiscus flowers: If using fresh hibiscus flowers, remove the calyx or the green part at the base of the flower to which the stem is attached. You can also remove the pistil which is the thin thread like tube in the middle of the flower which has pollens attached to it or you can choose to keep it. You don’t need to do this if you are using dried flowers.
- Boil the tea: Bring the hibiscus flowers and water to a boil in a large pot. Once the water starts boiling, switch off the flame and cover the vessel. At this point, you can also add other herbs or add ins such as basil, lemon grass, lemon zest etc. Let the tea steep for 15-20 minutes. Mix in the honey and lime juice till completely combined. Strain the tea.
- Serving Hibiscus Tea: You can either serve hibiscus tea warm or you can chill it in the refrigerator for a couple of hours. Either way it tastes delicious!
You can add some of your favorite flavors to this tea. Basil, lemon grass, lemon zest and mint all taste really nice with hibiscus.
