What is the Mexican drink made from hibiscus flowers called?

The Mexican drink made from hibiscus flowers is called agua de Jamaica.

Despite its name, agua de Jamaica is not a drink made from Jamaican rum or from the island itself. It is a tart, ruby-red infusion prepared by steeping the dried calyces of Hibiscus sabdariffa in hot water, then straining and sweetening it. It is usually served chilled as one of Mexico’s popular aguas frescas.

The calyces contribute the drink’s cranberry-like acidity and deep color. Recipes vary: some use ginger, cinnamon, cloves, or citrus, while others keep the preparation simple with only sugar. The same hibiscus ingredient appears in beverages across Africa, the Middle East, the Caribbean, and Latin America under different names.

Readers often confuse agua de Jamaica with horchata, another common Mexican agua fresca. Horchata is generally a creamy, pale rice-based drink flavored with cinnamon, whereas agua de Jamaica is clear, red, floral, and tangy. “Jamaica” refers to the Spanish name for the hibiscus plant and its dried calyces in this culinary context.