Description

This refreshing “Agua de Jamaica” features the tart, cranberry-like flavor of hibiscus flowers perfectly balanced by warm cinnamon and a hint of citrus. By steeping the ingredients into a rich concentrate before diluting, we preserve the delicate floral notes without bitterness. It is a visually stunning, vibrant drink that feels fancy enough for guests but is simple enough for everyday hydration.

Ingredients

Scale

2 cups filtered water (for boiling) (480 ml)
2 whole cinnamon sticks (approx. 3 inches each)
1/3 cup dried hibiscus flowers (flor de Jamaica) (approx. 15g)
2 strips fresh orange zest (white pith removed, optional for aroma)
1/4 cup powdered erythritol or monk fruit sweetener (optional, adjust to taste) (approx. 48g)
5 cups cold water (for dilution) (1.2 L)
1 lime, cut into wedges (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Boil the concentrate base: In a medium saucepan, bring the 2 cups of filtered water to a rolling boil over high heat.
Steep the aromatics: Remove the pan from the heat immediately. Add the 2 cinnamon sticks, 1/3 cup dried hibiscus flowers, and 2 strips of orange zest. Cover the pan tightly with a lid and let it steep for 20 to 30 minutes.
- Sensory Cue: The liquid should turn a deep, opaque magenta, and the flowers will look softened and expanded.
Strain and sweeten: Pour the concentrate through a fine-mesh sieve into a heat-proof pitcher, pressing gently on the solids to extract flavor before discarding the cinnamon, flowers, and zest. If using the optional sweetener, whisk it into the warm concentrate now until fully dissolved.
Dilute and chill: Pour the 5 cups of cold water into the pitcher and stir to combine. Refrigerate the tea for at least 1 hour until thoroughly chilled.
- Doneness Test: The tea is ready when it is icy cold and condensation forms on the pitcher.
Serve: Pour over tall glasses filled with ice. Squeeze a fresh lime wedge into each glass before serving for an extra pop of brightness.

Notes

Why it works: The heat extraction draws out the bold tannins of the hibiscus (similar to red wine), while the cinnamon provides a perceived sweetness without adding sugar. The orange zest bridges the gap between the tart flower and the woody spice.
Key success warnings:
- Avoid boiling the flowers: Do not keep the water boiling once the flowers are added. Boiling hibiscus for too long can destroy the delicate floral aroma and make the tea astringent or bitter.
- Staining risk: Hibiscus is a potent natural dye. Wipe up any spills on countertops or light-colored clothing immediately to prevent permanent red stains.
- Sweetness balance: Hibiscus is naturally very tart. Taste the concentrate before diluting; if it tastes too sour for your preference, add the sweetener in small increments.
Allergy alert: This recipe is naturally free of common allergens (gluten, nuts, dairy, soy). However, ensure your dried hibiscus was processed in a facility that avoids cross-contamination if you have severe sensitivities.
Variations: For a fizzy version, fill the glass halfway with the tea concentrate and top with plain sparkling water or club soda.

Nutrition

Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.