Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Hibiscus Cooler (Agua de Jamaica)

Romulo Yanes

Yield: Makes 1 quart

The floral and earthy flavor of dried hibiscus flowers may be familiar to you as one of the ingredients in Red Zinger tea. Here the cooler is only lightly sweetened. Add more sugar if you like.


  • 5 cups water
  • 2 oz. (1 heaping cup) dried hibiscus flowers (flor de Jamaica)
  • 1/4 cup sugar or agave syrup


  • Bring the water to a boil, then add the hibiscus flowers and the sugar and simmer for 5 minutes. Remove the pan from the heat and let the mixture cool to room temperature. Strain through a medium-mesh sieve into a pitcher, pressing on then discarding the flowers. Taste for sweetness and chill until cold. Serve over ice.

Hibiscus Cooler keeps chilled for 1 week.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Pallavicina, Italy (505)

At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks