Agua de Jamaica Hibiscus Tea

Begin by rinsing the dried hibiscus flowers under cold running water to remove any dust or impurities. Place them in a fine-mesh sieve and gently shake. This ensures a clean base for your delicious agua.

In a large pot, bring 4 cups of water to a rolling boil. Once boiling, add the rinsed hibiscus flowers. Reduce the heat to medium-low, cover the pot, and let it simmer gently.

Allow the hibiscus flowers to simmer for about 15 minutes. You will notice the water turning a deep, rich ruby red color as the flavor and color are extracted. The longer it simmers, the stronger the concentrate.

Carefully remove the pot from the heat. Using a fine-mesh sieve or a colander lined with cheesecloth, strain the hibiscus concentrate into a heatproof pitcher or bowl, pressing down on the flowers to extract all the liquid. Discard the spent flowers.

Add the sugar to the hot hibiscus concentrate and stir until it completely dissolves. Taste and adjust the sweetness to your preference. Then, add the remaining 4 cups of cold water to dilute the concentrate to your desired strength and temperature.

Allow the Agua de Jamaica to cool down to room temperature, then transfer it to a refrigerator to chill thoroughly for at least 15 minutes, or until completely cold. Serve over ice, garnished with fresh lime slices. ¡Que rico!