Mexican Agua de Jamaica Hibiscus Iced Tea with Lime, Cinnamon, Ginger and Mint

Make the hibiscus concentrate: bring 2 cups of water to a boil. Remove from heat and add the dried hibiscus flowers, cinnamon stick, and ginger slices. Steep for 15 minutes — the water will turn a dramatic, jewel-bright crimson. The longer you steep, the more tart and intense the flavor.

Ingredients

• 1 cup dried hibiscus flowers (flores de jamaica — available at Mexican grocers and online)
• 6 cups water (divided: 2 cups hot, 4 cups cold)
• 1/2 cup sugar or agave syrup (adjust to taste)
• 1 cinnamon stick
• 2-inch piece fresh ginger, thinly sliced
• Juice of 2 limes (about 3 tbsp)
• Zest of 1 lime
• For serving:
• Ice cubes
• Fresh mint sprigs
• Lime wheels
• A pinch of Tajin or chili-lime salt on the rim (optional but spectacular)

Instructions

1. Make the hibiscus concentrate: bring 2 cups of water to a boil. Remove from heat and add the dried hibiscus flowers, cinnamon stick, and ginger slices. Steep for 15 minutes — the water will turn a dramatic, jewel-bright crimson. The longer you steep, the more tart and intense the flavor.
2. Strain the concentrate through a fine mesh sieve, pressing the flowers gently to extract all their color and flavor. Discard the spent flowers, cinnamon, and ginger. You will have roughly 1.5 cups of intensely colored, tart hibiscus liquid.
3. While still warm, add the sugar and stir until completely dissolved. The warmth makes dissolving easy; cold agua de jamaica with grainy undissolved sugar is a common mistake.
4. Add the lime juice and lime zest. Stir to combine.
5. Pour the sweetened concentrate into a pitcher and add the remaining 4 cups of cold water. Taste — agua de jamaica should be vibrantly tart with a clean floral sweetness. Add more sugar or lime to balance. The color should be an extraordinary deep ruby red.
6. Refrigerate until cold, at least 1 hour. The flavor develops and mellows as it chills.
7. To serve with Tajin rims: wet the rim of each glass with a lime wedge, then dip in Tajin chili-lime salt for a salty, spicy, citrusy rim that transforms each sip.
8. Fill glasses with ice. Pour the agua de jamaica over. Garnish with a sprig of fresh mint and a lime wheel. The mint adds an aromatic freshness that complements the tartness of the hibiscus beautifully.
9. Agua de jamaica is one of Mexico's most beloved aguas frescas — sold in enormous glass jars at taquerias and markets across the country. It is extraordinary for its color alone, but the flavor — tart, floral, cooling — is even more remarkable.