Hibiscus Flower Drink Recipe | Vegetarian Times Skip to main content

Hibiscus Flower Drink

A dried variety of hibiscus flower is the basis for this refreshingly tart, garnet-red drink with a flavor and color similar to cranberry juice. Both flower and drink are known as jamaica (ha-MY-ca). Look for these flowers at your Hispanic market. For a lively do-it-yourself fiesta drink, position a bottle of clear, unaged, 100 percent agave tequila next to the pitcher of jamaica. You can make jamaica two days ahead of the party and refrigerate it.



Ingredient Line: 
2 cups jamaica
Ingredient Line: 
8 cups water
Ingredient Line: 
1 cup sugar, preferably superfine, or to taste


1. Place jamaica flowers in large pot with water, and bring to a boil. Remove from heat, and steep at room temperature at least 1 hour or overnight.

2. Strain liquid into clear glass pitcher, and press down on flowers to extract all liquid possible. Discard flowers.

3. Add sugar, stirring to dissolve. Add more sugar if drink is too tart, or more water if drink is too strong. Cover, and refrigerate for up to two days. Serve cold.

Nutrition Information: 

Total Fat: 
Saturated Fat: 
240 g
Serves 8

Comments on this Recipe

I love Agua de Jamaica (Hibiscus water). I was introduced to this drink in Mexico. There is a dry mix made by Klass...just add your own water and sugar. My son loves it! Funny that this recipe is attatched to an article about quitting caffeine and they are promoting alcohol with this juice AND white sugar...a bit hypocritical...I think. Caffiene in moderation is better than drinking tequila-no? And white sugar is really poison. Just a thought.

I use an old perculator to make my Jamaica. My recipe uses about 1 c. jamaica flowers, 1 Tbsp. grated orange peel, 1 Tbsp. coarsely grated ginger, and 3 or 4 whole cloves. The flavor is wonderful! This is the way they made it every Christmas in St. Croix.

I forgot to add the sugar which is between 1/2 to 1 cup, though I often use 1/4 tsp. of Stevia in place of some of the sugar. I fill the perculator to the 10 cup mark, which is about 8 cups of water. The jamaica is great hot as well as chilled.

I had figured out how to make my own brand of this. I steep the hibiscus with rose hips and add pomegranate juice after it is cool and drink with ice during the summer months. Very healthy AND tasty!

We were given a pitcher of "iced hibiscus mint tea" upon arrival at a resort in Mexico. It was very refreshing and I liked the touch of fresh mint that was added!