Roselle Water or Hibiscus Iced Tea

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Iced tea or refreshing agua fresca made with hibiscus flowers, sweetened with sugar and ice.

two glasses with iced roselle water

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The hibiscus iced tea is a beverage from my childhood. Drinking it brings happy thoughts from home. My mom always had a big pitcher of jamaica agua fresca ready to drink after school.

A bowl of hibiscus flowers from Mexico

What is Roselle?

The roselle is a bush that probably you have growing in your garden named Hibiscus Sabdariffa. The hibiscus flowers are the main ingredient for the iced tea. The flavor is tart like cranberry juice.

The hibiscus plant grows in the Florida weather. Many garden centers and organic plant nurseries carry the plant. It is easy to grow and harvest.

a collage showing how to make the tea

Tips for making the hibiscus iced tea or roselle water.

The recipe for this delicious hibiscus infusion is simple and uses only five ingredients. Roselle calyces or hibiscus flowers, boiling water, iced water, crushed ice, and agave nectar (could be replaced with sugar on the raw, sugar, or Splenda).

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Bring the water to a boil, place the calyces in the infuser, or in a mason jar. Pour the boiling water, and steep until it becomes a deep red color.

a hand closing a mason jar

Place the iced water in the pitcher and add agave nectar, sugar, or sugar substitute to sweeten the drink.

Add the Roselle water concentrate stir and serve in a glass with crushed ice.

If you love lattes, top the beverage with your favorite creamer. We used coconut creamer, and the results were fantastic.

a glass with hibiscus iced tea

Other uses for hibiscus flowers.

The calyces are dried and good for preparing the tart beverage. The taste of the roselle water iced tea is very close to cranberry juice and it is one of the most popular summer drinks in Mexico.

Drinking hibiscus tea during the winter is comforting and soothing.

a collage showing how to make the hibiscus latte

The hibiscus calixes are versatile. Used for syrups, BBQ sauces, seasoned salts, rubs, desserts, and natural food preservatives.

These flowers can become perfect garnishes by cooking them in a honey syrup. This is a trendy garnish for holiday cocktails and desserts.

The candied flowers paired with cream cheese result in fancy appetizers.

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A hand holding a glass of hibiscus latte

Shop for the roselle calyces in supermarkets that carry Hispanic products or in organic tea houses.

The hibiscus tea is a diuretic. Drink the tea with moderation. One or two glasses will be enough in one day.


After steeping, the flowers do not discard. The flowers are edible and can transform into vegan shredded meat for tacos and even vegan birria.

Chef Adriana –

How to use the cooked hibiscus flowers?

Shred the cool and cooked flowers using your hands. Refrigerate and store them in a plastic container with a lid. This is a replacement for shredded meat in vegan or vegetarian meals.

A collage with pictures of the beverage served
two glasses with iced roselle water

Hibiscus Iced Tea or Roselle Water

Chef Adriana Martin
Iced tea or refreshing agua fresca made with hibiscus flowers, also called roselle calyces sweetened with sugar and ice. Alternatively, this roselle water can become an iced hibiscus latte by adding creamer.
5 from 53 votes
Prep Time 10 minutes
Cook Time 15 minutes
Course Drinks
Cuisine Mexican Cuisine
Servings 8 people
Calories 63 kcal


  • Gooseneck kettle
  • Mason jar
  • Long stirring spoon
  • Large pitcher


  • 1 cup Roselle calyces a handful
  • 4 cups boiling water
  • 1 liter iced water
  • 2 cups ice
  • 1/2 cup Agave nectar could be replaced with sugar on the raw, sugar or Splenda
  • 1/2 cup coconut creamer optional


  • Steep the hibiscus flowers with the boiling water. We recommend using a mason jar. Allow the roselle flowers to steep long enough for a strong tea. It can be left covered inside the fridge overnight.
  • When ready to serve, add iced water, ice cubes to a pitcher. Mix with the hibiscus tea, and sweeten with agave nectar of the sweetener of your choice.
  • Serve cold and top with your favorite creamer to make an iced latte. We used coconut milk creamer.


After steeping, the flowers do not discard. The flowers are edible and can transform into vegan shredded meat for tacos and even vegan birria.


Calories: 63kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 17mgFiber: 1gSugar: 12gVitamin A: 88IUVitamin C: 5mgCalcium: 9mgIron: 3mg
Keyword hibiscus, iced tea, mocktails
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram
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