Hibiscus lemonade

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This bright, refreshing and colorful lemonade is easy to make and has a great sweet-tart flavor.

Prep Time5

Cook Time5

cooling time (approx)20

Total Time10

Course: Drinks

Cuisine: American, British

Servings: approx (you may have extra syrup)

Calories: 104kcal

Author: Caroline

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Ingredients

For the hibiscus syrup

½ cup sugar
½ cup water
⅝ oz dried cut hibiscus flowers see notes

To make lemonade

½ cup hibiscus syrup (measured from above - it should make more so you can adjust a little to taste)
½ cup lemon juice freshly squeezed
2 cups water or more/less to taste

Instructions

For syrup

Place the sugar, water and hibiscus in a small pan and place over a medium-low heat, uncovered.
Stir the mixture gently as you warm it to ensure all the sugar dissolves. Once the sugar has dissolved, remove from the heat and leave the mixture to steep and cool for at least 15 - 20 minutes, if not longer.
Pour the syrup through a fine strainer/sieve to hold back the hibiscus flowers - if it's not that fine then I suggest using a piece of cheesecloth to line the strainer. Press down gently on the flowers to extract as much of the liquid as you can. Store the syrup in a sealed bottle/jar in the fridge until needed.

To make lemonade

Squeeze lemons for lemon juice, making sure you remove all seeds.
Combine syrup, lemon juice and around ¾ of the water - stir well then give a taste. Add the rest of the water to dilute slightly more, or leave if you prefer it stronger (or add more still if you prefer weaker), and add extra syrup if it's too tart (it makes a relatively tart lemonade). Serve in glasses over ice.

Notes

I suggest using cut hibiscus flowers for the syrup. If so, ⅝oz is about ¼ cup of cut flowers. If you have whole flowers, you will need around 3 times the volume. You can also use hibiscus tea bags, but try to make sure they are pure hibiscus (rather than a blend) and a good quality one to get the fullest flavor.

Nutrition

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