🌺 Agua de Jamaica

Dried hibiscus, lime, sugar & cold water — Mexico's ruby-red agua fresca

15 min + chilling
Serves 1
Tart & Floral
Tall glass over ice
0% ABV
Ingredients
  • 50g dried hibiscus flowers (flor de Jamaica)
  • 1 litre boiling water
  • 4 tbsp sugar (or to taste)
  • Juice of 2 limes
  • 500ml cold water
  • Ice & lime slices to garnish
Method
  1. 1
    SteepAdd hibiscus flowers to boiling water. Steep for 10–15 minutes until deep ruby red.
  2. 2
    SweetenWhile still hot, add sugar and stir until dissolved.
  3. 3
    StrainStrain through a fine sieve into a pitcher.
  4. 4
    DiluteAdd cold water and lime juice. Taste — adjust sweetness.
  5. 5
    ServeRefrigerate until cold. Serve over ice with a lime slice.

About This Drink

Hibiscus (known as Jamaica — pronounced ha-MY-ka — in Mexico) arrived in the New World via the slave trade from West Africa, where the same flower makes Bissap in Senegal and Zobo in Nigeria. In Mexico it became the definitive agua fresca, its tartness a perfect counter to fatty, spiced street food.

Bartender's Tips

The longer you steep, the more intensely tart. For a sweeter, fruitier version, add a splash of orange juice. The concentrate (before diluting) can be stored for a week in the fridge. For Agua de Jamaica Picante, add a small dried chile de árbol to the steep.

Origin
Source
Mexico's most beloved agua fresca; staple at every taquería from Oaxaca to East LA
Origin
Mexico / West Africa (brought via the slave trade)
Difficulty
Easy · 15 min + chilling
Related
🍹All MocktailsBrowse all 67 recipes 🍸Cocktails A–ZClassic cocktail recipes