By eatmundo · August 3, 2026
🇲🇽Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Cold cooler105 recipes from 24 countries
A vibrant, ruby-red herbal infusion made from dried hibiscus flowers. It is tart, refreshing, and sweetened to perfection, serving as a staple cooler in Mexican households.
According to eatmundo's ingredient comparison, the closest dish to Agua de Flor de Jamaica from another cuisine is Lebanese Hibiscus Tea (Lebanon): the two share 40% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Bring 1 liter of water to a boil in a medium pot.
- 2
Add the dried hibiscus flowers and the cinnamon stick to the boiling water.
- 3
Turn off the heat, cover the pot, and let it steep for 20 minutes.
- 4
Strain the infusion through a fine-mesh sieve into a large pitcher, discarding the solids.
- 5
Stir in the sugar while the liquid is still warm until completely dissolved.
- 6
Add the remaining 1 liter of cold water and the lime juice to the pitcher.
- 7
Chill the mixture in the refrigerator for at least 2 hours before serving.
- 8
Serve over plenty of ice, garnishing with a slice of lime if desired.
Frequently Asked Questions
What is Agua de Flor de Jamaica?
Agua de Flor de Jamaica is a Mexican herbal infusion made from dried hibiscus flowers, water, sugar, cinnamon, and lime juice. It is typically served chilled as a refreshing beverage alongside meals.
Can I use less sugar?
Yes, adjust the sweetness according to your preference as hibiscus is naturally quite tart.
How long does it last?
It will keep well in the refrigerator for up to 3 days.
Should I wash the flowers?
It is recommended to quickly rinse the dried flowers under cold water to remove any dust.
Can I add alcohol?
Yes, it makes an excellent mixer for vodka or tequila.
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