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Cold Brew Hibiscus Tea (Agua de Jamaica)

Tart, slightly sweet, and super refreshing, iced hibiscus tea is an excellent summer beverage. Plus, its said to have health benefits like lowering blood pressure and cholesterol.

Yield: about 1 quart

Author Maryanne Cabrera


Hibiscus Tea:

  • 1/2 cup dried hibiscus
  • 4 cups water
  • optional: cinnamon stick or handful fresh mint leaves

Simple Syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • optional flavor: cinnamon stick, or handful torn mint leaves


Hibiscus Tea:

  1. Place dried hibiscus and optional spices/herbs in a large pitcher.  Pour in 4 cups water.  Cover with lid and place in the fridge overnight or up to 24 hours.

  2. Strain tea and discard dried hibiscus.

  3. Sweeten tea as desired with simple syrup. Start with 1/3 cup simple syrup for a lightly sweetened tea or up to 1 cup for a sweet tea. Store in the fridge until ready to serve. Serve over plenty of ice.

Simple Syrup:

  1. Place water and sugar in a sauce pot.  Place over medium heat and bring to a boil until sugar has dissolved.  Remove from heat and transfer to another container.  Let cool to room temperature then store in the fridge.

  2. To make flavored simple syrup, add spices/herbs to water and sugar in sauce pot. Bring to boil until sugar has dissolved. Remove from heat and cover with lid. Let spices/herbs steep for 15-20 minutes. Taste, if you want flavor to be stronger let steep longer. Transfer to airtight container and store in the fridge.

Recipe Notes

  • Hibiscus tea lasts up to a week in the fridge.  
  • Simple syrup lasts up to 1 month in the fridge.

All images and text ©The Little Epicurean