Hibiscus tea (agua de jamaica, bissap)
A tart ruby-red infusion of dried hibiscus flowers, sweetened and served cold. It is bright, tangy and refreshing.
Hibiscus tea: Emna Mizouni, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Drinks made from dried hibiscus calyces are enjoyed across Mexico, West Africa and the Caribbean. In Mexico it is called agua de jamaica and is a common fresh drink.
Explore the cuisine of Mexico, Senegal.
Recipe
Make Hibiscus tea (agua de jamaica, bissap) at home
Ingredients
- 1 cup dried hibiscus flowers
- 8 cups water
- 3/4 cup sugar or honey
- 1 cinnamon stick (optional)
- Juice of 1 lime
- Ice
- Lime slices or mint to serve
How it's made
- Rinse the hibiscus flowers under cold water.
- Bring 4 cups water to a boil, add the flowers and cinnamon, and remove from heat.
- Steep 20 minutes.
- Strain into a pitcher, pressing the flowers.
- Stir in sugar until dissolved, then add the remaining cold water and lime juice.
- Chill and serve over ice.
Variations
- Hot hibiscus tea: served warm with ginger.
- Spiced: with cloves and orange peel.
- Sparkling: topped with soda water.
Cook’s tip: Use less sugar than you think and adjust at the end because the tartness varies.
Also on the menu in
- Barbados
- Grenada
- Guadeloupe
- Guatemala
- Jamaica
- Nicaragua
- Saint Kitts and Nevis
- Saint Vincent and the Grenadines
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Hibiscus tea: Emna Mizouni, CC BY-SA 4.0 (Wikimedia Commons)