Jamaica Iced Tea

Last year while on an art walk in San Jose del Cabo, Mexico we tried a refreshing beverage at one of the downtown boutiques. When we returned this year, the owner was still giving out samples...this time after a quick lesson on how to prepare it, we bought several bags of the dried hibiscus flower so that we could make the Jamaica iced tea for ourselves when we got home.
Throughout our travels in Mexico, we have seen this drink offered in many forms. Besides the tea, we also tried jamaica margaritas and jamaica martinis!

As mentioned above, Jamaica, pronounced ha-MIKE-uh in Spanish, comes from the hibiscus plant and when steeped in boiling water makes a deliciously refreshing beverage with many beneficial elements. These hibiscus petals are high in vitamin C, contain diuretic properties, aid in digestion, but also can be used to stabilize high blood pressure and as an artery and kidney purifier.

Before returning home we stopped at a very rustic store where the locals buy dried jamaica flower petals and purchased 2 kilos worth to bring home in addition to the others purchased at the boutique. This was a fun test for me to see how rusty my Spanish was. I had to complete the whole transaction in Spanish and I loved every minute of it!!! I also walked out of the store with a quart of Mexican cinnamon, and some coconut candies for the kids! The Mexican airport officials thought it was great when they opened up my luggage and out pops out bags and bags of dried jamaica!!!

Without further ado, here is the recipe:

Jamaica Flower Iced Tea Recipe
(Agua de Jamaica)

4 cups water
1/2 cup dried jamaica flowers
1/2 cup sugar (I used brown sugar)
Another 3 cups of cold water
More sugar to taste
1 lime, thinly sliced

If you prefer, you can sweeten with any natural sweetener of your choice including honey in place of granulated sugar).

First off, pick out a pot that won't stain. Hibiscus has the potential to stain just about anything it comes in contact with.

Bring the 4 cups of water to a boil. Remove water from heat and add the dried flowers and sugar. Place a lid over the pot and steep for 10 minutes, stirring once or twice along the way to break down the sugar granules.

Pour the infusion through a strainer into a pitcher or jug (this is usually where something gets stained). You are going to want to add about 3 more cups of cold water to the pitcher. Taste and adjust based on your personal preference. You can add a bit more sugar if you think it's too tart or more water if you feel like the jamaica is too overpowering.

Cool completely and serve with plenty of ice in glasses garnished with a slice of lime.

Serves 8.