Agua de Jamaica
This agua de jamaica recipe features an iced tea made from hibiscus—tart and deep red like cranberry juice. Add rum if you like. —Adan Franco, Milwaukee, Wisconsin
Total TimePrep: 15 min. + chilling
- 1 cup dried hibiscus flowers or 6 hibiscus tea bags
- 5 cups water, divided
- 1-1/2 teaspoons grated lime zest
- 1/2 cup sugar
- 1 cup rum, optional
- Mint sprigs, optional
- Rinse flowers in cold water. In a large saucepan, combine 3 cups water, flowers and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
- Remove from heat; let stand 15 minutes. Strain mixture, discarding flowers and zest; transfer to a large bowl. Add sugar and remaining water, stirring until sugar is dissolved. If desired, stir in rum. Refrigerate until cold. Add mint sprigs if desired.
Editor’s Note: This recipe was tested with Tazo passion tea bags.
Nutrition Facts3/4 cup (calculated without rum): 67 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 17g carbohydrate (17g sugars, 0 fiber), 0 protein.
Originally published as Agua de Jamaica in Taste of Home April/May 2016
Aug 14, 2016
Great refreshing summer beverage! Slightly tart but quite refreshing. I did use hibiscus tea bags instead of the flowers themselves. Adjust the rum to taste. Perfect for a warm evening on the porch swing!