A ruby-red iced tea steeped from dried hibiscus flowers, sweetened and served over ice — one of Mexico's classic aguas frescas, sold from big glass jars at every taquería.
Boil the water
Bring the water to a boil in a large pot.
5 minSteep the hibiscus
Add the dried hibiscus flowers, take the pot off the heat, and let it steep.
Strain
Strain out the flowers, pressing them to extract all the ruby liquid.
Sweeten
Stir in the sugar while the tea is still warm so it dissolves fully.
Chill and serve
Chill the tea and serve it over ice with a lime wedge.
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