Agua de Jamaica Recipe

Image: Agua de jamaica | Photo By: Eric Cabrera​​
Agua de jamaica (hibiscus tea) is a staple at Mexican taquerias and restaurants in Mexico and in the United States. It’s usually found in a large container along with other aguas frescas: de horchata (rice and cinnamon drink), tamarindo and limón. Agua de jamaica is made from an infusion of hibiscus flowers. The taste of this ruby red jamaica beverage, high in Vitamin C, is slightly tart and refreshing, usually served over ice.
Image: Agua de jamaica | Photo By: Eric Cabrera​​

Agua de Jamaica

Prep Time: 35 minutes

Yields: 1 pitcher (8 cups)


  • 2 quarts of water (8 cups)
  • 3/4 to 1 cup of sugar (depending upon sweet preference)
  • 1 cup dried hibiscus flowers
  • 1/2 cinnamon stick (optional)
  • A few thin ginger slices (optional)
  • Mint sprigs and lime slices as garnish
shop glassware


  1. Boil 4 cups of water along with the dried hibiscus flowers, cinnamon stick and ginger slices.

  2. Remove from the heat and let it steep and cool for 20 minutes.

  3. Next, strain into a pitcher. You can remove the used cinnamon, ginger, and flowers.

  4. In the pitcher, add the remaining 4 cups of water to the concentrate. Add sugar to taste, and mix well until dissolved. (For a sugar-free version, skip the sugar.)

  5. Serve over ice and garnish the agua de jamaica with a lemon slice or mint spring. Salut, your agua de jamaica is served!

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About the Author

Griselda Ramirez

Mexican-American storyteller, based in Santa Monica, California and working as a field producer with Film 45. She's a graduate of Santa Clara University and Columbia University School of Journalism where as part of the graduate program she focused on reporting about the Mexican community in New York City. Prior to working at Film 45, Griselda has worked as a producer at ESPN and reporter for her local newspaper in Salinas, California, a modest agricultural town with a predominant Mexican and Mexican-American population.

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