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Ingredients
- 2 cups dried hibiscus flowers (flor de Jamaica)
- 8 cups water, divided
- 3/4 cup granulated sugar, or to taste
- ice, for serving
Instructions
Place the dried hibiscus flowers in a colander and give them a quick rinse under cool running water to remove any dust or debris.
Bring 4 cups of the water to a boil in a medium saucepan.
Remove the saucepan from the heat. Add the hibiscus flowers, cover, and let steep for 20 minutes.
Pour the hibiscus mixture through a fine-mesh strainer into a heat-safe pitcher. Press the flowers gently with the back of a spoon to extract the liquid, then discard the spent flowers.
While the hibiscus concentrate is still warm, stir in the sugar until completely dissolved.
Add the remaining 4 cups cold water and stir well.
Taste. Jamaica should be refreshing and noticeably tart rather than syrupy-sweet. Add a little more sugar or water only if desired.
Refrigerate until thoroughly chilled.
Stir before serving and pour over plenty of ice.
