Agua de Jamaica -- Hibiscus Iced Tea

Method4 steps · about 35 min

1. 1

   Step 1: Add 1 1/2 cups dried hibiscus flowers and the separate 4 cups cold steeping water to a saucepan. Bring to a boil, remove from the heat, cover and let steep until cool, about 30 minutes.

   Steep off heat until cool, about 30 minutes · 30 minUses 1 1/2 cups dried hibiscus flowers (Flor de Jamaica) · 4 cups cold water, for steeping

2. 2

   Step 2: Strain the steeped mixture from step 1 and discard the flowers. Measure the strained hibiscus concentrate; it will be around 4 cups, but the actual amount can vary.

   Uses Steeped hibiscus mixture

3. 3

   Step 3: Combine all the strained concentrate with an equal volume of cold dilution water in a pitcher with enough room for stirring: for about 4 cups concentrate, use about 4 cups water. Start with 1/4 cup sugar OR the separately listed 1/4 cup agave syrup, adjusting to taste; if the concentrate is below 4 cups, start with proportionally less sweetener (about 1 tbsp sugar per cup concentrate) and reserve any unused sweetener and dilution water. Stir well to dissolve and taste. Add extra sugar if using sugar, or extra cold water if you prefer a more diluted drink. You can alternatively refrigerate the concentrate and mix individual glasses at the same 1:1 concentrate-to-water ratio.

   Uses All strained hibiscus concentrate · Dilution water equal to actual concentrate volume; reserve any of the 4 cup supply not needed · Some or all of the 1/4 cup sugar, if this sweetener is selected; reserve unused · Some or all of the 1/4 cup agave, instead of sugar; reserve unused · Extra sugar, only if needed after tasting · Extra cold water, only if a more diluted drink is desired

4. 4

   Step 4: Serve the mixed hibiscus drink from step 3 over ice. Refrigerate leftovers promptly in a covered container.

   Uses Diluted and sweetened hibiscus drink · Ice, as needed for serving