Hibiscus tea is made from the petals of the Roselle ( Hibiscus Sabdariffa ) flower. It’s known under various names in different countries. In the Unites States it’s just known as Hibiscus, in Mexico and Central America as Jamaican water (Agua de Jamaica) and in the Caribbean, including Jamaica Trinidad & Tobago as well as in the majority of the West Indies ; it’s known as Sorrel.
The first time I tried Agua de Jamaica was in a small Mexican food establishment here in NYC and I immediately decided that I had to learn how to prepare it. Fortunately , my dear friend Tanya did not only share her recipe with me,but she also taught me a few tricks in its preparation.
And before we continue with the recipe it’s important to mention a few of the benefits that this delicious and refreshing beverage provides us with.
It’s a rich source of vitamin C.
It’s an excellent diuretic.
It has mild laxative properties.
Has been used in Ayurvedic medicine to treat a number of ailments including loss of appetite.
Lowers high blood pressure as published in The International Journal of Academic Scientific Research