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Jamaica Punch

Jamaica Punch

Most Mexican restaurants and taco stands in Southern California carry a delicious beverage made of hibiscus flowers. In Spanish, it is called “Agua de Jamaica” and it is a sweet and tart fruity beverage. Here is my ‘sun tea version, one which may be made without heating up the house.

Makes 2 quarts.


  • 2 quarts cool water
  • 1/4 c dry hibiscus flowers
  • 1 1/2-inch cinnamon stick
  • 3 whole cloves
  • 1 1/2-inch tamarind seed, shelled
  • 1-inch segment ginger root, peeled
  • 3/4 c sugar
  • 2 Tbsp fresh lime juice


  1. Mix the water, hibiscus flowers, cinnamon stick, cloves, tamarind, and ginger root in a half-gallon lidded pitcher.
  2. Set the pitcher out in the sun for 4-6 hours, or until the drink becomes intensely red.
  3. Strain the spices out and stir in the sugar until dissolved. Chill several hours.
  4. Stir in the lime juice; pour over ice and add slices of lime or orange if desired. Serve cold.

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