Agua de Jamaica Hibiscus Tea

In a large pot, combine the dried hibiscus flowers with 4 cups of water. Bring this mixture to a rolling boil over medium-high heat, allowing the vibrant color to begin releasing.

Once the water is boiling, reduce the heat to low and let the hibiscus flowers simmer gently for 10 to 15 minutes. This crucial step ensures the flowers fully release their intense flavor and stunning ruby-red hue.

Remove the pot from the heat and allow the concentrate to cool slightly. Carefully pour the liquid through a fine-mesh sieve into a heatproof pitcher or jar, pressing down on the softened hibiscus flowers to extract every last drop of liquid. Discard the spent flowers.

While the hibiscus concentrate is still warm, add the granulated sugar to your preference. Start with 1/2 cup and stir vigorously until the sugar is completely dissolved. Taste and add more sugar if you desire a sweeter beverage.

Pour the remaining 4 cups of cold water into the sweetened hibiscus concentrate. Stir everything together thoroughly to ensure the flavors are well combined. Taste again and make any final adjustments to the sweetness if needed.

Transfer the finished Agua de Jamaica to a large serving pitcher. Add plenty of ice cubes to the pitcher and place it in the refrigerator to chill for at least 1 hour. Serve your refreshing Agua de Jamaica over ice with a fresh lime wedge.