Growing up, I went on a handful of mission trips in Mexico, and I loved it. Time with church friends, my parents would usually be there leading the pack, too, helping people with home and church projects, and then an extra bonus of getting to sample the local food.
That included street asada especial (with cheese) tacos on warm nights. Drinking sweet, thick horchata out of a bloated plastic bag with a straw while perusing the (thankfully air-conditioned) mall. And finally cooling off with a bag or glass of sandia or jamaica (pronounced huhmyka)- watermelon juice or hibiscus tea.
Those last two were so refreshing and just what you needed after being in the parching sun. And that jamaica was like an iced tea but so much more complex. It’s a little sweet, a little bitter. A little floral, a little tart.
So when I ran across a $1.92 bag of jamaica (or dried hibiscus flowers) in my local Mexican grocery store, I knew it was calling me back to those Mexico days.
Not only is this an amazingly refreshing tea to drink, but it’s super simple to make. Three ingredients and a night in the fridge, and you’re ready to top it with some lime (even throw in some booze if you like) and relax.
Jamaica (Iced Hibiscus Tea)
Enjoy this refreshing Mexican treat on a hot summer day.
Ingredients
- 1/2 cup dried hibiscus flowers
- 1 cinnamon stick
- 4 cups cold water
- 1/4 cup simple syrup
- lime juice (optional)
Instructions
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Place the hibiscus and cinnamon stick in a large jar or bowl. Add water. Cover and refrigerate overnight (8 to 12 hours).
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Make simple syrup by combining 1/4 cup sugar and 1/4 cup water in a small saucepan over medium heat until it dissolves. Let cool.
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Add desired amount of simple syrup to brewed tea (stirring to combine) and strain out flowers and cinnamon stick. Pour into glasses and top with a squeeze of lime.