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

Hibiscus Tea - Agua de Jamaica

March 22, 2022

by Bibiana

Category Snack

Notes

Two  very important tricks that my friend taught me :
To add the agave nectar ( or your sweetener of choice ) while the beverage is still hot otherwise you'll end up using a lot more sweetener.
Adding some of the Hibiscus  flowers after straining the beverage helps it maintain its color.

Ingredients

• 32 oz of water
• 1/2 lb Hibiscus flowers
• 1/2 cup agave nectar.

Instructions

• Boil the water over medium - high heat
• Once it starts to boil add the Hibiscus flowers and boil for 10 minutes.
• Strain, reserving some of the flowers.
• Add the gave nectar and the reserved flowers - *See Note*
• Let it cool and refrigerate.

© 2023 Copyright Pomegranates by Bibiana Alvarez-Londoño RDN