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Hibiscus Lemonade

There's something magical about that first sip of hibiscus lemonade on a hot afternoon, when the tartness hits your tongue and the floral notes bloom across your palate.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Beverage
Cuisine: Contemporary, Tropical
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup dried hibiscus flowers packed
  • 4 cups water
  • 1/2 cup fresh lemon juice about 3 large lemons
  • 1/3 cup sugar adjust to taste
  • 1/8 teaspoon salt
  • Ice cubes for serving
  • Fresh lemon slices optional garnish

Equipment

  • Medium saucepan
  • Wooden spoon for stirring
  • Fine mesh strainer or cheesecloth
  • Large pitcher or serving jug
  • Juicer or citrus reamer
  • Measuring cups and spoons
  • Glasses for serving

Method
 

  1. Step 1: Rinse the hibiscus flowers in a fine-mesh strainer under cool running water to remove any debris.
  2. Step 2: Pour 4 cups of water into a medium saucepan and place over high heat until it reaches a rolling boil.
  3. Step 3: Add the rinsed hibiscus flowers to the boiling water and immediately remove from heat to prevent over-boiling.
  4. Step 4: Cover and steep the mixture off the heat for 10 to 15 minutes, stirring occasionally to intensify color and flavor.
  5. Step 5: Strain the infusion through a fine-mesh strainer into a large pitcher, pressing gently on the flowers with the back of a spoon.
  6. Step 6: While the liquid is still warm, stir in 1/3 cup sugar and 1/8 teaspoon salt until fully dissolved.
  7. Step 7: Add 1/2 cup fresh lemon juice to the hibiscus mixture and stir well to combine.
  8. Step 8: Allow the lemonade to cool to room temperature, then refrigerate for at least 1 hour before serving.
  9. Step 9: Serve over ice, taste and adjust sweetness or tartness if needed, and garnish with lemon slices.

Notes

Make a double batch and store in the fridge for up to five days. Flavor improves after a day as the ingredients meld together.