Agua de Jamaica (Hibiscus Tea)
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Updated Oct 10, 2026
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Agua de Jamaica (Hibiscus Tea) is a refreshing Mexican agua fresca made by steeping dried hibiscus flowers in water and sweetening the ruby-red tea with sugar. It’s tart, slightly floral, and especially refreshing served over ice. With just three ingredients, it’s easy to make a pitcher at home.
Agua de jamaica is one of those familiar drinks you’ll find at Mexican restaurants, mercados, and family gatherings. I love its beautiful deep-red color and the way you can adjust the sweetness to balance the natural tartness of the hibiscus. This recipe is also featured in my original Muy Bueno cookbook, and I’m excited to share how easy it is to make from scratch.
What Is Agua de Jamaica?
Agua de Jamaica (pronounced ha-MIKE-ah) is a traditional Mexican agua fresca made by steeping dried hibiscus flowers in hot water, then sweetening the tea to balance its naturally tart flavor. Despite the spelling, jamaica in Spanish refers to the hibiscus flower, not the Caribbean island.
This ruby-red drink is popular throughout Mexico, especially served chilled over ice. You can adjust the sweetness to your liking, and the dried flowers give it a distinctive tangy, slightly floral flavor.
Why This Is Muy Bueno
We didn’t necessarily make agua de jamaica at home when I was growing up in El Paso, but these days, you’ll almost always find a pitcher of it in my mom’s refrigerator. She especially loves making her own version with canela (Mexican cinnamon). If you’d like to try it her way, check out her Hibiscus Cinnamon Tea recipe.
It’s also one of my hubby’s favorite summer drinks. He loves having a cold pitcher in the fridge, ready to pour over ice on a hot day.
That’s one of the things I love about Mexican food traditions. Some recipes have been passed down through generations, while others become family favorites along the way. Agua de jamaica is one of those drinks for us.
And with just three simple ingredients, it’s easy to make at home. I love that you can adjust the sweetness to your liking, whether you prefer your hibiscus tea more tart or a little sweeter.
⭐⭐⭐⭐⭐ Reader Review
“Very good recipe! The water to hibiscus ratio makes a nice, strong flavor.” — Lisa M.
Ingredients & Substitutions
You only need three simple ingredients to make agua de jamaica. Here’s what to look for and how to adjust the sweetness to your taste. See the recipe card below for exact measurements.
- Dried Hibiscus Flowers – Often labeled flor de jamaica, these dried flowers give the drink its beautiful ruby-red color and naturally tart, floral flavor. Look for them at Mexican grocery stores, Latin markets, or online. Choose plain, unsweetened dried hibiscus flowers.
- Granulated Sugar: Balances the tartness of the hibiscus. Start with the amount in the recipe and adjust to taste. You can also experiment with honey or agave nectar, although the sweetness and flavor may vary.
- Water: Used to steep the hibiscus flowers and make the tea. I prefer filtered water when available.
Optional for serving: Pour over ice and garnish with fresh mint leaves for a pretty presentation and a hint of mint flavor.
How to Make Agua de Jamaica (Mexican Hibiscus Tea)
Making agua de jamaica at home is simple. Just steep the dried hibiscus flowers, strain, sweeten, and chill.
- Steep the hibiscus. Bring the water to a boil in a pot. Add the dried hibiscus flowers, cover with a lid, and remove from the heat. Let steep for 10 minutes.
- Strain and sweeten. Strain the hibiscus tea into a pitcher and discard the flowers. Stir in the sugar until dissolved.
- Adjust to taste. Taste the tea and add more sugar if you prefer it sweeter, or dilute with additional water if the flavor is too concentrated.
- Serve. Pour into tall glasses filled with ice. Garnish with fresh mint leaves or lime slices, if desired.
Watch my step-by-step video to see how easy it is to make agua de jamaica at home.
Optional Variations
There are a few fun ways to enjoy agua de jamaica beyond serving it over ice.
- Make Hibiscus Paletas. Pour the prepared agua de jamaica into popsicle molds and freeze for a refreshing summer treat.
- Mix up Jamaica Margaritas. Use your homemade hibiscus tea as the base for a colorful cocktail with tequila and lime.
Expert Tips
- Don’t oversteep the hibiscus. I steep the dried flowers for 10 minutes, then strain them. Leaving them in the water longer can make the tea more tart and astringent.
- Adjust the sweetness to taste. Hibiscus is naturally tart, so taste your agua de jamaica after adding the sugar. You can add a little more sugar or dilute it with water if the flavor is too strong.
- Chill before serving. Refrigerate the tea until cold, then serve over ice so it doesn’t become diluted too quickly.
- Serve it in a vitrolero. For parties and gatherings, I love serving agua de jamaica in a traditional Mexican vitrolero (large glass beverage jar). A pitcher works just as well for everyday use.
Storage Instructions
Store agua de jamaica in a covered pitcher or airtight container in the refrigerator for up to 5 days. Give it a stir before serving, and add ice directly to individual glasses rather than the pitcher to avoid diluting the tea.
Frequently Asked Questions
Agua de jamaica has a tart, slightly floral flavor that’s often compared to cranberry juice. It’s refreshing served cold, and adding sugar helps balance the natural tartness of the hibiscus flowers.
Agua de jamaica is a Mexican version of hibiscus tea made by steeping dried hibiscus flowers in water, sweetening the tea, and serving it chilled over ice. Unlike some packaged hibiscus teas, which may contain other herbs or flavors, this recipe uses plain dried hibiscus flowers.
Yes! Agua de jamaica is perfect for making ahead. Prepare the tea, let it cool, and store it in a covered pitcher in the refrigerator for up to 5 days. Add ice to individual glasses just before serving.
You can steep the flowers a second time, but the resulting tea will be lighter in color and flavor. For the best results with this recipe, I recommend using fresh dried hibiscus flowers for each batch.
More Mexican Drink Recipes
Have you made this Agua de Jamaica? I’d love to hear how you liked it! Leave a ⭐⭐⭐⭐⭐ rating and a comment below, and let me know if you prefer your hibiscus tea more tart or sweet.
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Video
Ingredients
- 2 cups dried hibiscus flowers
- 3/4 cup granulated sugar, more if desired
- 6 cups water
- Ice, for serving
- Fresh mint leaves, optional, for garnish
Instructions
- Steep the hibiscus. Bring the water to a boil in a pot. Add the dried hibiscus flowers, cover with a lid, and remove from the heat. Let steep for 10 minutes.
- Strain and sweeten. Strain the hibiscus tea into a pitcher and discard the flowers. Add the sugar and stir until dissolved.
- Adjust to taste. Taste the tea and add more sugar if you prefer it sweeter, or dilute with additional water if the flavor is too concentrated.
- Serve. Pour the agua de jamaica into glasses filled with ice. Garnish with fresh mint leaves or lime slices, if desired.
Notes
- Adjust the sweetness: Add more sugar to taste, or dilute with additional water if the tea is too tart or concentrated.
- Make ahead: Prepare in advance and refrigerate until ready to serve. Chilling is optional if serving immediately over ice.
- Storage: Refrigerate in a covered pitcher for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks.
Originally published: March 2011. This recipe is also published in the Muy Bueno cookbook.
This is the only recipe I use.
My 90 year old dad loves it. I always take him some when I go visit him.
His favorite
This recipe is the best. I have been making a batch every week. Got compliments from friends who have tried it as well. Thank you for sharing.
Just made a two big batchs of this. Enjoying it on hot days. Froze one batch for next week.
Do you add the cinnamon the same time you add the Jamaica & boil together or stir it with the cinnamon stick??
I need this agua so much right now! Such a refreshing drink to keep handy in summer. 🙂
Would love to send you a sample of our delicious blend of Hibiscus Sorrel Passion tea for your review. Thank you.
Okay, my mistake. According to the internet, they are of the same family and genus. But they are two very different looking flowers, and sorrel is usually NOT called by the name hibiscus. But as I stated before this drink is made with sorrel.
These are actually NOT hibiscus flowers. These are what Jamaicans call sorrel and Mexicans call jamaica. Hibiscus flowers and sorrel are two TOTALLY DIFFERENT PLANTS. If you use dried hibiscus flower to make a jamaica it is not the same as the Mexican jamaica drink. Hibiscus and sorrel are not even in the same family of flowers.
we used to drink in Northern Mexico all the time since is hot 10 moths of the year; but We never boiled it. We just let is soak overnight. I wonder wich way is better.
Cecy: GREAT idea! I’ll be sure to try that next time. Do you leave indoors or outdoors?
I made pitcher of agua de jamaica …. it is fabulous on hot spring day like today. This is my go to beverage in the summer.