A vibrant ruby-red Mexican hibiscus flower drink, tart and refreshing, found at every taqueria and street market across Mexico.

Bring 500ml water to a boil with the cinnamon stick.
Remove from heat and add dried hibiscus flowers.
Steep for 20 minutes until deeply red and fragrant.
Strain out the flowers and cinnamon, pressing to extract all liquid.
Add remaining cold water, sugar, and lime juice, stir until dissolved.
Serve over ice, this is one of Mexico's three essential aguas frescas.
Enjoyed Agua Fresca de Jamaica? Try Mediterranean Grilled Chicken Bowl — Light, high-protein pairing.
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