Mexican & Caribbean
Agua de Jamaica (Hibiscus Iced Tea)
A vibrant ruby-red iced infusion of dried hibiscus calyces, sweetened and served over ice — refreshing, tart, and naturally caffeine-free.
Historical Background
Agua de Jamaica has been a staple refreshing drink of Mexico, the Caribbean, and West Africa for centuries, made from the dried crimson calyces of Hibiscus sabdariffa (roselle). Known as sorrel in the Caribbean and karkadé in Egypt, it was prized as both a cooling beverage and a folk circulatory tonic.
Traditional purpose: Cooling refreshment and folk circulatory tonic
Preparation
- 1
Bring 4 cups of water to a boil, then remove from heat.
- 2
Add 1 cup of dried hibiscus calyces and let steep 10–15 minutes.
- 3
Strain into a pitcher and sweeten to taste while warm.
- 4
Chill thoroughly and serve over ice with a slice of lime if desired.
Serving: Serve over ice with lime wedges; popular throughout Latin America and the Caribbean.
Substitutions
- Add rose hips for extra tartness
- Add cranberry juice for vitamin C
Storage
Store dried calyces airtight; keep brewed tea refrigerated up to 3 days.
Safety Notices
May lower blood pressure and interact with antihypertensive drugs and acetaminophen; avoid in pregnancy. Educational use only — not medical advice.