I still remember the heat of the afternoon sun at the Mercado Benito Juárez in Oaxaca. My abuela would lead me through the crowded stalls, past the mountains of dried chiles and the scent of fresh cacao, until we reached the large glass vitroleras (vee-tro-LEH-rahs) filled with colorful liquids. The deep, ruby-red Agua de Jamaica (hah-MAY-kah) was always my favorite—it was tart, floral, and felt like a true reward for a long day of shopping. This Sparkling Agua de Jamaica is my way of honoring those Oaxacan market drinks while adding a bit of modern effervescence.

In Mexico, aguas frescas are more than just drinks; they are the heartbeat of daily life. They represent our connection to the land and the history of ingredients that traveled across oceans to become part of our identity. The hibiscus flower itself is a “migrant flower,” having arrived in Mexico centuries ago via the Manila Galleons, yet it found its true home in our soil and our hearts.

How to make Agua de Jamaica: The Secret is in the Concentrate

Many people make the mistake of simply brewing hibiscus like a light tea. But to get the true sabor (flavor) of a Mexican market, you must create a concentrate. Whether you are following a traditional Mexican hibiscus tea method or a more modern Hibiscus Agua Fresca recipe, we simmer the flor de jamaica with piloncillo—our unrefined cane sugar—and a stick of Mexican canela.

The secret my abuela taught me is patience. If you boil the flowers too hard or for too long, they release harsh tannins that make the drink taste medicinal. We want a gentle simmer that coaxes out the vitamins and the bright, cranberry-like tartness. When you smell that floral aroma mixing with the woody sweetness of the cinnamon, which also highlights the flavor profile found in Tres Leches French Toast with Canela Syrup, you’ll know it’s ready.

Why We Add the Sparkle: A Mexican Sparkling Hibiscus Drink

While traditional Agua de Jamaica is made with still water, I love using sparkling mineral water—ideally a Mexican brand like Topo Chico or Tehuacán—to give it a modern “pop.” This approach has earned its place among the best sparkling water drinks. The carbonation acts like a magnifying glass for the floral notes, making the hibiscus “bloom” on your palate. It transforms a simple tradition into something that feels festive and sophisticated, much like a 5-Minute Watermelon Sparkler Pitcher, perfect for a patio gathering with friends.

Tips for the Perfect Jamaica

• The Quality of the Flower: When shopping for flor de jamaica, look for whole petals that are a deep burgundy color and slightly pliable. If they are brown and brittle, they are old and will have lost their brightness.
• The Right Cinnamon: Please, if you can, look for Mexican canela (Ceylon cinnamon). It has a soft, multi-layered bark that is citrusy and sweet. The common Cassia cinnamon found in many grocery stores is much harder and spicy; it can easily overpower the delicate hibiscus.
• Balance the Tartness: Every batch of hibiscus is a little different. If your concentrate feels too tart, don’t be afraid to add a tiny pinch of salt. It sounds strange, but a bit of salt rounds out the acids and makes the sweetness of the piloncillo shine through.

This drink is Mexican through and through—rooted in tradition but dancing with modern energy. ¡Salud!