Agua De Jamaica (Hibiscus Drink)


A while back, as stated on my Hibiscus Love rambling. I mentioned about a recipe to make your own Agua de Jamaica. Today, I give it to you.

This traditional Mexican drink which is made from the sepals of the trumpet-shaped Hibiscus flower is very popular in the Mexican culture. It’s ruby-red color is beautiful and festive, therefore another common use is called “Ponche” during Christmas (similar to compote) and adults like it with a bit of spice; rum or tequila. Also mentioned on a prior post, I explained how this flower contains medicinal properties such as Vitamin C and aids with weight loss. This gorgeous flower is AMAZING!

Here is the recipe for you to make this delicious “Agua Fresca de Jamaica”.


  • 2 cups of dried edible hibiscus flower (flor de jamaica)
  • 8 cups of water (reserve 2 cups for later)
  • 1 cup of sugar (or as desire)
  • Sprig of mint or lemon wedge – for garnish


  • Add the flowers and water into a pot. Heat on low for approximately 15 minutes – or until it boils. Turn off the heat. Cover pot with a lid and let it steep for twenty minutes (preferably a couple of hours).
  • Drain the water into a pitcher, you will have a very strong fusion. Add the sugar while stirring until dissolved (add more depending on desired sweetness). Reduce this tea concentrate with the reserved cups of water for desired tartness.  Dispose of flowers or add them to your green waste or mulch.
  • Refrigerate or add ice when you serve it. Add a sprig of mint or a lemon wedge for garnish.

This drink is perfect for any BBQ or summer gathering. One of the many reasons why this drink drives me crazy – is for anyone, including vegans! Just make sure you use organic sugar. I hope that you enjoy making this traditional tart Mexican drink and add it to your party’s or gatherings jut like we do!


Other variations / tips: Drink cold or warm. Add sweeteners or none. Add chopped fruit like pineapple, melon, orange etc.  Mix with lemonade or apple juice. Add ground spices: cinnamon, ginger or nutmeg (dissolve well). Spike with rum or tequila for adult drinks. Garnish with mint, basil, rosemary etc.

***Look for dried, edible hibiscus flowers (hibiscus sabdariffa) often called “flor de jamaica” in specialty shops or Mexican food markets.

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