Agua de Jamaica (Hibiscus Iced Tea)
Dilute this concentrate with as much or as little ice-water as you want.
- 12 ounces dried hibiscus flowers rinsed in cold water
- 2 3" cinnamon sticks
- 1 gallon cold water
- 2 cups raw sugar
- 2 cups cold water
- 1/4 cup lime juice
- 4 cups ice plus more to serve
Make the Simple Syrup
In a smaller pot, combine the raw sugar with the second quantity of water. Stir together before bringing the mixture to a boil over med-high heat. Stir the syrup while it comes to a boil to encourage the sugar crystals to dissolve. Once the simple syrup reaches a boil, remove the pot from the stove and allow it to cool completely. You can make the simple syrup up to a week in advance and just store it in the fridge to use as needed.
This recipe makes 1 gallon of agua de jamaica concentrate. Divide the recipe in half to make less or freeze half of it.
Pour the cooled jamaica concentrate into freezer bags (double the bags to protect the freezer against spills) and freeze lying flat.
When you're ready to use the jamaica, break up the frozen block of concentrate a put it into a pitcher, diluting it with equal parts ice-water.
Calories: 73kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 8mg | Fiber: 1g | Sugar: 17g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg