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Agua de Jamaica (Hibiscus Water)


Agua de jamaica owes its deep pink coloration and tart, perfumy taste to the flower of a typical backyard plant: hibiscus. Referred to as jamaica (pronounced ha-MY-kuh) in Spanish, the shrub thrives in subtropical climates. Dried hibiscus flowers are sometimes labeled “flor de jamaica” in Latin American markets and in well being meals shops. The recipe for this faintly candy drink, which makes use of dried hibiscus flowers, comes from the Enríquez household in El Paso. 

Featured in “From Jamaica to Senegal, This Crimson Infusion Reigns Supreme.”

Agua de Jamaica

Agua de Jamaica (Hibiscus Water)

Dried hibiscus flowers lend their taste to this candy, refreshing drink.

Yield: makes 6 cups


5 hours, quarter-hour


  • 5 tbsp. sugar
  • 2 cups dried jamaica (hibiscus) flowers


  1. In a pot, carry the sugar and 6 cups of water to a boil. Stir within the jamaica flowers, take away from the warmth, and let steep for not less than 5 hours. Pressure right into a pitcher and serve over ice. (Agua de jamaica will hold for as much as 5 days within the fridge.)




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