Zesty Agua Fresca de Jamaica with Fresh Lime

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing hibiscus flower iced drink with tangy lime and subtle sweetness, perfect for cooling off on warm days. This Mexican Cinco de Mayo recipe, ready in about 30 minutes, brings together dried hibiscus flowers (jamaica), water, and granulated sugar for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 70 calories and feeds 6, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 6 Mexican cuisine 70 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup dried hibiscus flowers under cold water briefly to remove dust.
  2. Step 2: In a large pot, bring 8 cups water to a boil. Remove from heat and add the hibiscus flowers; steep for 15 minutes until deep red and fragrant.
  3. Step 3: Strain the liquid through a fine mesh sieve into a pitcher, discarding the flowers.
  4. Step 4: Stir in 3/4 cup granulated sugar while the liquid is still warm, mixing until fully dissolved.
  5. Step 5: Add 1/4 cup fresh lime juice to the hibiscus tea, stir well.
  6. Step 6: Refrigerate for at least 1 hour until thoroughly chilled.
  7. Step 7: Serve over ice cubes in glasses, garnished with lime slices if desired.

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