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This follows the traditional Mexican method of steeping dried hibiscus flowers, or flor de jamaica, in freshly boiled water rather than simmering them for a long time, which keeps the tea from turning overly bitter while still pulling out its deep ruby color. Served ice cold with a touch of lime, it's the same agua fresca found in pitchers alongside nearly every home-cooked meal across Mexico.
Per serving
80kcal
Calories
21g
Carbs
20g
Sugar
Prep Time
5 min
Cook Time
20 min
Servings
6 people
Difficulty
easy
Follow step-by-step with voice guidance.
Bring the water to a rolling boil in a pot.
Remove from heat and add the dried hibiscus flowers.
Cover and let steep for 15-20 minutes.
Strain the liquid into a large pitcher, pressing on the flowers to extract as much liquid as possible, then discard the flowers.
Stir in the sugar while the liquid is still warm, until fully dissolved.
Add the lime juice and stir to combine.
Add 2-3 cups of cold water to dilute to taste.
Refrigerate until fully chilled, then serve over ice.
Steep, Don't Boil the Flowers: Boiling the hibiscus for too long extracts excess tannins and makes the tea taste bitter and astringent; steeping off the heat keeps it smooth. Dissolve Sugar While Warm: Sugar dissolves far more easily in the warm concentrate than after the tea has been diluted and chilled. Adjust Dilution to Taste: The concentrate is intentionally strong - add cold water gradually until the tartness and sweetness feel balanced for your taste.
Look for them labeled as flor de jamaica near the dried chiles in the Mexican or Latin foods section of most grocery stores, or at any Latin market or health food store that sells bulk teas.
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