Fresh and fruity with a hint of tartness, this sweet tea is perfect for a warm day!
Bright, fresh, colorful, and flavorful—Hibiscus Iced Tea has it all! It’s also known as Agua de Jamaica, and it’s super refreshing.
Dried hibiscus flowers are used for the popular Red Zinger tea, so if you like that, you’ll love this!
What is Agua de Jamaica?
Agua de Jamaica translates as “hibiscus water”. It’s a magenta-hued tea made from the leaves of the roselle flower. It can be served either hot or cold.
In this case, we are serving it cold over ice.
Where can I find hibiscus flowers for tea?
Dried hibiscus flowers are available at some major grocery stores. Check the bulk bins, and also the ethnic foods aisle.
If you are unable to find them at a store near you, you can find them on Amazon.
How to make Agua De Jamaica (Hibiscus Iced Tea)
Bring 10 cups of water to a boil over high heat. Remove from the heat and add ½ cup dried hibiscus flowers.
Let steep for 5 minutes. Strain the mixture into a pitcher and stir in ⅔ cup agave nectar.
Let cool and stir in the juice of one lime. Serve over ice with additional slices of lime.
What can I substitute for agave?
You can substitute honey. You could also substitute simple syrup, which is made with sugar and water.
Can I use lemon instead of lime?
Yes! Lemon would be delicious in this beverage.
How many servings does this recipe make?
This recipe made 6 servings, approximately 12 ounces each.
Can I make agua de jamaica into a cocktail?
To make agua de jamaica into a cocktail, steep the hibiscus leaves in 9 cups of water (instead of 10). Add 1 cup of vodka after the mixture has cooled, and stir to combine.
So there you have it: three ingredient Hibiscus Iced Tea. It’s SO refreshing. I’m looking forward to summer days sipping this one on the back deck! It would also be great with a shot of vodka. 😉
I served the Hibiscus Iced Tea for a Cinco de Mayo celebration with my friend Kelley of Haviland Events.
She took care of the table setting and I did the menu, which included Easy Red Pozole (which everyone loved) and Lightened Up Elote Corn Dip (ditto—the guests loved it!). It’s a festive and fun menu that feeds a crowd!
Hibiscus Iced Tea
- ½ cup dried hibiscus flowers
- 10 cups water
- ⅔ cup agave nectar
- 4 limes. 3 of them sliced into ⅛ inch slices
- Place the water in a large saucepan over medium heat. Bring to a boil and add the hibisucs flowers. Let steep for 5 minutes.
- Strain the mixture into a heat-safe pitcher and stir in the agave. Let sit on the countertop or refrigerate until cool.
- Squeeze one of the limes into the pitcher and stir. Drop in the lime slices just before serving and serve over ice.