🌺 Agua de jamaica (hibiscus water)
Agua de jamaica is a chilled Mexican drink made by steeping dried hibiscus flowers in hot water, then sweetening the deep ruby infusion with sugar and diluting it with cold water. It tastes tart and floral, a little like cranberry, and is served over ice in tall glasses — one of the classic aguas frescas sold at markets, taquerías and family tables across Mexico.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 40 g dried hibiscus flowers
- 2 litres water
- 100 g sugar, or to taste
- Ice to serve
Method
- Bring 500 ml of the water to the boil, add the hibiscus, take off the heat and steep for 15 minutes.
- Strain into a jug, pressing the flowers, and stir in the sugar until it dissolves.
- Add the remaining 1.5 litres of cold water, taste and adjust the sweetness, and chill.
- Serve over plenty of ice.
How to make it lighter
- Nearly all the calories come from sugar: 1 tsp sugar ≈ 16 kcal, so halving it makes a noticeably lighter glass.
- Dilute it more and add plenty of ice — the tart flavour still comes through.
- Count a big glass of 300 ml as part of the day’s energy, the same as other sweet drinks.
History
Hibiscus is not native to Mexico; it is generally thought to have arrived from West Africa via the colonial-era trade routes, and it is now grown widely in states such as Guerrero and Oaxaca. Today agua de jamaica is one of the most common aguas frescas in Mexico, poured alongside everyday meals.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →