Agua de Jamaica (Hibiscus Tea) – Refreshing Summer Drink Recipe

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If you’re from a Cuban household, or any Caribbean family, you know there’s always a jug of something chilling in the fridge. In my grandma’s house, that “something” was often Agua de Jamaica. This ruby-red drink, also called sorrel in other Latin and Caribbean cultures, was our go-to when the Miami heat got to be too much.

I remember being a little kid, peeking into the fridge and seeing a big glass pitcher filled with this deep red brew, slices of orange floating on top like tiny suns. It smelled like cinnamon and ginger and tasted like summer.

Agua de Jamaica in Cuban and Caribbean Culture

Agua de Jamaica isn’t exclusive to Cuba, it’s a beloved drink all over the Caribbean, Central America, and even parts of Africa and Asia. But in Cuban kitchens, we make it our own. We add cinnamon, clove, ginger… sometimes a slice of orange if we’re feeling fancy.

It’s often served at family gatherings, cookouts, and especially around the holidays. You’ll see it called “sorrel” in Jamaica and Trinidad, where it’s also used in Christmas drinks. But in my Cuban-American house, it was just Agua de Jamaica, tart, a little sweet, and so refreshing.

Why You’ll Love This Agua de Jamaica

This isn’t just any iced tea. This Agua de Jamaica is:

• Bold, tangy, and just sweet enough
• Naturally caffeine-free
• Packed with tropical spices like cinnamon, clove, and ginger
• Easy to make ahead and store in the fridge
• The kind of drink that makes people ask: “What is this and can I have more?”

Ingredients

Here’s what you’ll need:

• 2 cups dried hibiscus petals (sorrel) – Find these at Latin or Caribbean markets, or online
• 8 cups water
• 2–3 slices fresh ginger – Thin slices give it a light zing
• 5 whole cloves – Optional, but adds warmth
• 1 cinnamon stick
• 1 orange, sliced (optional) – Adds a hint of citrus brightness
• 3/4 cup brown sugar – Adjust to taste; cane sugar or piloncillo also work
• Ice – For serving

Note: You’ll also need a fine mesh strainer or cheesecloth.

Tips for Making Agua de Jamaica

1. Rinse the hibiscus petals.
   Don’t skip this! Dried flowers can have dust or bits of debris. A quick rinse does the trick.
2. Let it cool naturally.
   Giving the tea time to sit before straining deepens the flavor, and makes it more balanced.
3. Adjust sweetness later.
   Start with 3/4 cup sugar and taste after chilling. You can always stir in more before serving.

Step-by-Step Directions

1. Rinse the hibiscus petals.
   Place them in a colander and rinse under cool water.
2. Simmer everything together.
   In a large pot, bring 8 cups of water to a boil. Add hibiscus petals, ginger slices, cloves, cinnamon stick, and orange slices (if using). Reduce heat and simmer for 10–15 minutes.
3. Add sugar and let it infuse.
   Turn off the heat. Stir in the brown sugar until fully dissolved. Let the mixture sit and cool to room temp.
4. Strain and chill.
   Use a mesh strainer or cheesecloth to remove solids. Transfer the tea to a pitcher and chill in the fridge for at least 2 hours.
5. Serve over ice.
   Pour over ice and garnish with an orange slice or mint if you’re feeling festive.

Wrap-Up

This Agua de Jamaica is a little taste of my childhood, and every time I make it, I’m transported right back to my grandma’s breezy kitchen. It’s the kind of drink you sip on the porch while the kids play and the sun starts to set. Give it a try and let me know how it turns out! Maybe it’ll become part of your summer fridge line-up too.

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Yield: 8 Servings

Agua de Jamaica (Hibiscus Tea) – A Cuban Summer Favorite

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Cool, tangy, and lightly sweet with a hint of spice—this is the kind of iced tea you want in your fridge all summer.

Prep Time 5 minutes

Cook Time 15 minutes

Cooldown 2 hours

Total Time 2 hours 20 minutes

Ingredients

• 2 cups dried hibiscus petals (sorrel)
• 8 cups water
• 2–3 slices fresh ginger
• 5 whole cloves
• 1 cinnamon stick
• 1 orange, sliced (optional)
• 3/4 cup brown sugar (adjust to taste)
• Ice (for serving)

Instructions

1. Rinse the hibiscus petals.
   Place them in a colander and rinse under cool water.
2. Simmer everything together.
   In a large pot, bring 8 cups of water to a boil. Add hibiscus petals, ginger slices, cloves, cinnamon stick, and orange slices (if using). Reduce heat and simmer for 10–15 minutes.
3. Add sugar and let it infuse.
   Turn off the heat. Stir in the brown sugar until fully dissolved. Let the mixture sit and cool to room temp.
4. Strain and chill.
   Use a mesh strainer or cheesecloth to remove solids. Transfer the tea to a pitcher and chill in the fridge for at least 2 hours.
5. Serve over ice.
   Pour over ice and garnish with an orange slice or mlint if you’re feeling festive.

Notes

1. Rinse the hibiscus petals.
   Don’t skip this! Dried flowers can have dust or bits of debris. A quick rinse does the trick.
   
2. Let it cool naturally.
   Giving the tea time to sit before straining deepens the flavor—and makes it more balanced.
   
3. Adjust sweetness later.
   Start with 3/4 cup sugar and taste after chilling. You can always stir in more before serving.
   

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