Recipes // Beverages // Soothing Orchid and Black Currant agua fresca (agua de jamaica)

Soothing Orchid and Black Currant agua fresca (agua de jamaica)


By Ingrid Hoffman

Makes 4 servings


  • 2 bags of vanilla orchid tea
  • 2 bags of black currant tea
  • 4 cups water
  • 6 fresh mint leaves
  • 2 tablespoons fresh ginger, peeled and shredded
  • juice of 1 lemon
  • stevia or preferred sweetener, to taste
  • ice cubes, for serving
  • 4 lemon wedges, for garnish
  • 4 fresh mint sprigs, for garnish


  1. Bring the water to a boil in a medium saucepan over high heat. Remove from the heat and add the vanilla orchid tea, black currant tea, and mint leaves. Let stand 5 minutes. Using a slotted spoon, remove the tea bags, pressing hard on the bags.
  2. Transfer to a heatproof pitcher and stir in the ginger, and lemon juice and sweetener. Refrigerate until chilled, at least 4 hours.
  3. Pour into 4 ice-filled glasses, garnish each with a lemon wedge and mint sprig, and serve immediately.
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