Agua de Jamaica (lower sugar)

Agua de jamaica is one of my favorite hot weather treats. I used to get it every time I went to a Mexican restaurant as a treat, but it started to get to be too sweet for me. I came up with this technique to make a slightly less sweet version that I can enjoy a little more often.

Using honey isn’t necessarily “healthier” than sugar, but I find the flavor is stronger so it lets me use less of it.

agua de jamaica

Agua de Jamaica

Hibiscus agua fresca sweetened with honey
Prep Time5 mins
Cook Time20 mins
Course: Drinks
Cuisine: Mexican
Keyword: agua fresca, hibiscus
Servings: 5


Main Ingredients

  • 3/4 cup dried hibiscus
  • 6 1/2 cups water
  • 1/3 cup honey


Recipe Steps

  • Place dried hibiscus in a saucepan with 3 cups water. Cover and bring to a boil.
    3/4 cup dried hibiscus, 6 1/2 cups water
  • Reduce heat to a simmer. Simmer for 30 minutes.
  • Meanwhile, dissolve 1/3 cup honey in 1/3 cup water in a saucepan. Do not boil.
    1/3 cup honey
  • Strain hibiscus mixture into a pitcher. Discard petals.
  • Add 3 1/2 cups water and 1/2 cup of honey mixture to pitcher (you will have leftover honey mixture).
  • Mix until combined.
  • Refrigerate and serve over ice

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