Hibiscus Tea (Agua de Jamaica)

Before you start

Agua de Jamaica (pronounced ha-MY-ka) is one of the aguas frescas sold from big glass jars at Mexican markets and taquerias. It is made from the dried calyces of the roselle hibiscus flower, steeped in hot water into a deep crimson concentrate, then sweetened and diluted with cold water. It tastes like a cross between cranberry and sour cherry, with a clean, mouth-watering tartness.

The balance between tart and sweet is the key decision, because hibiscus is quite acidic and unsweetened it can be puckering. This recipe makes a concentrate first so you can adjust the dilution, then sweeten to taste. Steep too long and the flowers turn slightly bitter and earthy, so strain on time. Hibiscus has no caffeine, which makes this a good pitcher for any time of day.

Ingredients

• 40 g (about 1 cup) dried hibiscus flowers (flor de Jamaica) — whole calyces, deep red and pliable
• 1 liter (4 cups) water, for steeping
• 120 to 150 g (⅔ to ¾ cup) granulated sugar — or piloncillo, grated
• 1 liter (4 cups) cold water, for diluting
• 30 ml (1 oz) fresh lime juice — optional, brightens the flavor
• 1 per glass lime wheel — optional garnish
• as needed ice cubes

Method

1. Put the dried flowers in a strainer and rinse them briefly under cold water to remove dust and grit.
2. Bring 1 liter of water to a boil in the saucepan. Add the flowers, let it return to a simmer for 1 minute, then turn off the heat.
3. Steep for 15 minutes. The liquid becomes an opaque garnet red and smells tart and fruity. Do not steep much longer, or earthy, bitter notes appear.
4. Strain into the pitcher, pressing lightly on the flowers. Stir in the sugar while the concentrate is hot until fully dissolved.
5. Add 1 liter of cold water and the lime juice. Taste: it should be tart up front with a sweet finish. Add more water if it is too strong, or more sugar dissolved in a little hot water if it is too sharp.
6. Refrigerate until cold, about 1 hour. Serve over ice with a lime wheel.

Tips for success

• Hibiscus stains wood, grout, cloth and plastic quickly. Use a glass or stainless pitcher and wipe up spills right away.
• Buy whole dried flowers from Mexican or Latin grocery stores; they are fresher and cheaper than tea-bag hibiscus.
• Cold drinks taste less sweet than warm ones, so do your final sweetness check after the pitcher is chilled.
• The steeped flowers can be used for a second, lighter batch, or chopped and cooked into tacos as some cooks do.

Substitutions

Granulated sugar

Piloncillo gives a rounder, caramel sweetness. Agave syrup dissolves cold; use about 120 ml. Honey works but its flavor competes with the flowers.

Lime juice

Orange juice softens the tartness and adds body. Use 120 ml and reduce the sugar slightly.

Hot steep

For a softer, less tannic taste, soak the flowers in 1 liter cold water in the fridge for 8 to 12 hours, then strain and sweeten with syrup.

Variations

Spiced Jamaica

Add a cinnamon stick, 2 slices of fresh ginger and 3 allspice berries to the boiling water with the flowers.

Hot hibiscus tea

Use the concentrate at half strength with hot water and a spoon of honey.

Jamaica fizz

Dilute the concentrate with chilled soda water instead of still water for a sparkling version.

Troubleshooting

It is too sour to drink

Hibiscus varies in acidity. Add sugar dissolved in a little hot water, or dilute the pitcher with another 250 ml water.

It tastes bitter or muddy

The flowers steeped too long or boiled hard. Keep the simmer to 1 minute and strain after 15 minutes.

There is grit at the bottom of the glass

The flowers were not rinsed, or sediment passed the strainer. Rinse first and strain through a finer mesh or cloth.

Storage

Keep agua de Jamaica covered in the refrigerator for up to 4 days. The unsweetened concentrate keeps a little longer, about 5 days. Discard it if it fizzes, smells fermented or grows mold. Store dried flowers airtight away from light for up to a year.