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+ servings
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 31 votes
Prep Time 10 mins
Cook Time 15 mins
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
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