Introduction: How To: Hibiscus Tea (Agua De Jamaica)

Picture of How To: Hibiscus Tea (Agua De Jamaica)

Lawwwdd Yeezzuss it's hot in Cali!! This hot weather has called for a cool & refreshing drink... my go to: Agua de Jamaica. Here are the simple steps to make this refreshing tea!

Step 1: Boil

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First you need to boil 4 cups of water

Step 2: Add Hibiscus Calyces

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As the water continues to boil, add 1/2 cup of Hibiscus calyces. They are really easy to find in most grocery stores under the "hispanic" isle or at any local market.

Step 3: Boil & Stir

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Boil the water and hibiscus for 2 minutes and stir frequently.

Step 4: Cool

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Remove from heat and let cool for about 10 minutes, or as much as needed.

Step 5: Strain

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Once it has completely cooled down, strain the mixture and throw away the hibiscus calyces. You can add the remaining 4 cups of cold water and sugar at this point. I however, like to serve individually to better control my sugar intake :)

Step 6: Serve

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If you prefer to serve it individually like me...

Pour ice on cup, add 1/2 hibiscus water and 1/2 cold water, and sugar/splenda or whatever type of sweetener that you prefer.

Stir and enjoy!

Hibiscus tea aka Agua de Jamaica is my all time favorite Mexican drink! It is soon refreshing and yes it looks pretty :)


emlu.voon (author)2016-07-03

Love this! Thank you!

fres_ana (author)emlu.voon2016-07-09

Thank you, I'm glad you liked it!

IvoryBot (author)2016-07-05

sounds yummy, can't wait to give it a try

fres_ana (author)IvoryBot2016-07-09

Thank you, it is really good hope you do try it :)

Teasenz (author)2016-07-08

The color looks wonderful. What other sweeteners can you recommend besides sugar? Can hibiscus also be blended with other herbs?

fres_ana (author)Teasenz2016-07-09

Thank you! You can try adding honey to sweeten it :) I've heard that hibiscus blends nicely with chamomile, ginger, or mint. Let me know if you give it a try :)

About This Instructable




Bio: Hi! I'm Ana! I love DIY'ing and anything that has to do with Home Decor. About a year ago I began to share ... More »
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