Strawberry Hibiscus

A cold pitcher of ruby hibiscus tea is a summer staple in Mexican kitchens, where it is poured as agua de Jamaica (a sweet-tart hibiscus cooler). This version folds in strawberry: brew it hot, chill a strong batch for iced tea, or sweeten it into a pitcher for a warm afternoon on the porch.

This caffeine-free infusion steeps a deep red and drinks bright and berry-forward. Hibiscus and rosehip bring the tang, strawberry and apple pieces round it toward jam, and raspberry leaves add a soft green backbone. Sweet-tart, refreshing, and vivid in the glass.

We blend and pack in small batches in Portland so the fruit stays fragrant in the tin. Blended from hibiscus, dried apple, rosehip, strawberry pieces, raspberry leaves, and natural strawberry flavor. Caffeine-free. No sugar, no preservatives. Vegan.

How do I brew it?
Use one teaspoon per eight fluid ounces of water. Bring fresh water to a boil (212°F), pour it over the tea, and steep for five to ten minutes to taste.

The hibiscus tastes too strong. How do I balance it?
Hibiscus turns sharp when it steeps too long. Keep the steep toward five minutes, add a little sweetener, or serve it over ice. The strawberry and apple come forward as the cup cools.

How do I make agua de Jamaica with it?
Brew a strong batch, stir in your sweetener while it is still warm, then dilute with cold water and ice until the tartness sits where you like it.

Does it work as a cold brew?
Yes. Steep it in cold water in the fridge for several hours, then strain. Cold brewing keeps the strawberry soft and the tartness gentle.