Loading...

Bring 4 cups of water to a boil in a medium saucepan. Once boiling, remove from heat and add the dried hibiscus flowers. Stir gently to ensure all flowers are submerged.

Cover the saucepan and let the hibiscus flowers steep for at least 30 minutes, or until the water has a deep red color and the flowers have softened. The longer it steeps, the stronger the flavor.

Strain the hibiscus mixture through a fine-mesh sieve into a large pitcher or heatproof container. Discard the softened hibiscus flowers. Press the flowers gently against the sieve to extract any remaining liquid.

Add the granulated sugar to the strained hibiscus concentrate. Stir until the sugar is completely dissolved. Taste and adjust sugar to your preference.

Add the remaining 4 cups of cold water to the pitcher to dilute the concentrate. Stir well. Chill the agua fresca in the refrigerator for at least 1 hour before serving, or until thoroughly cold.

Serve the Agua Fresca de Jamaica over ice, garnished with lime slices if desired.


Bring 4 cups of water to a boil in a medium saucepan. Once boiling, remove from heat and add the dried hibiscus flowers. Stir gently to ensure all flowers are submerged.

Cover the saucepan and let the hibiscus flowers steep for at least 30 minutes, or until the water has a deep red color and the flowers have softened. The longer it steeps, the stronger the flavor.

Strain the hibiscus mixture through a fine-mesh sieve into a large pitcher or heatproof container. Discard the softened hibiscus flowers. Press the flowers gently against the sieve to extract any remaining liquid.

Add the granulated sugar to the strained hibiscus concentrate. Stir until the sugar is completely dissolved. Taste and adjust sugar to your preference.

Add the remaining 4 cups of cold water to the pitcher to dilute the concentrate. Stir well. Chill the agua fresca in the refrigerator for at least 1 hour before serving, or until thoroughly cold.

Serve the Agua Fresca de Jamaica over ice, garnished with lime slices if desired.
