Agua De Jamaica Fresco (Hibiscus Tea) Recipe


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Image shows a tall glass of hibiscus tea on a table. Text overlay reads "Aqua de Jamaica (Hibiscus Tea) Recipe"

We went shopping at our little local grocery store a few days ago and found hibiscus flowers in the Mexican section. That isn’t always the case, so I happily picked some up.

I was first introduced to iced hibiscus tea by a friend who spent a lot of time in Mexico as a child. If there is a cranberry-flavored Kool-Aid, I’m guessing it tastes like hibiscus tea, known in Spanish as “Agua De Jamaica fresco”. I didn’t really realize it was tea the first time I saw it, with its bright red color and mild flavor, since I’m used to drinking strong herbal teas like peppermint iced tea. But now it’s become one of my favorites.

As I’ve been reading about the health benefits of hibiscus, I’ve become more enthusiastic about drinking this tea. 

Studies have shown that hibiscus tea contains vitamin C as well as other antioxidants which help fight free radicals and can help boost the immune system, lower blood pressure, and aid in digestive function.

As with most herbs, there are cautions when using them. The chief one with this particular herb is that since it, like green tea, contains high levels of antioxidants, it is not recommended for use during pregnancy. You can read more about the benefits here.

But for most of us, all those antioxidants are a definite good reason to drink hibiscus tea! So brew yourself a pitcher full, and feel good about serving your kids a delicious, refreshing drink that doesn’t need red 40 to make it pretty!

Image shows a collage of ingredients to make iced hibiscus tea


Iced Hibiscus Tea Recipe

This refreshing iced tea is the perfect drink for summer.

  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes



Optional Ingredients:

  • 2 cinnamon sticks
  • 2 t. allspice
  • Ginger slices
  • Orange slices for garnish


  1. Heat 1 quart of water to boiling, add hibiscus flowers, and any optional ingredients and let steep for 20 minutes.
  2. Strain out flowers.
  3. Add sweetener, and stir until dissolved.
  4. Add second quart of cold water and chill.
  5. Serve over ice and enjoy!

P.S. My kids like this tea more watered down. For them I would use closer to 3 quarts of water for a cup of hibiscus flowers. Feel free to play with this recipe to your liking! 

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    1. I haven’t. Usually I just buy the dried flowers in the hispanic section of the grocery store. I would think that the leaves would taste more herby, but who knows?
      I want to know how it turns out if/when you do try it though!

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