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Hibiscus Lemonade

This jewel-toned beverage combines tart floral hibiscus with bright fresh lemon juice and controlled sweetness for a refreshing drink in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Drinks and Beverages
Cuisine: International
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup loosely packed dried hibiscus flowers
  • 6 cups water
  • 1 cup fresh lemon juice about 6 to 8 lemons
  • 1/2 cup granulated sugar
  • 2 cups ice for serving

Equipment

  • Large pot or kettle
  • Measuring cups and spoons
  • Fine mesh strainer or cheesecloth
  • Whisk or spoon
  • Pitcher
  • Lemon juicer or citrus press
  • Sharp knife

Method
 

  1. Bring 6 cups of water to a rolling boil in a large pot or kettle over high heat.
  2. Remove the pot from heat and add 1 cup of loosely packed dried hibiscus flowers to the hot water.
  3. Let the mixture steep for 8 to 10 minutes, stirring occasionally to extract color and flavor without bitterness.
  4. Place a fine mesh strainer or cheesecloth over a pitcher and pour the hibiscus infusion through it, pressing gently to extract liquid.
  5. While the hibiscus water cools slightly, juice 6 to 8 fresh lemons using a lemon juicer to yield about 1 cup of lemon juice.
  6. Stir 1/2 cup of granulated sugar into the warm hibiscus water until fully dissolved.
  7. Pour the fresh lemon juice into the pitcher and stir the lemonade; taste and adjust sweetness or tartness if desired.
  8. Add 2 cups of ice to the pitcher, stir to chill quickly, and serve immediately or refrigerate without ice for up to 3 days.

Notes

Steep hibiscus for exactly 8 to 10 minutes to avoid bitterness. Store chilled lemonade in an airtight pitcher for up to 3 days and add ice before serving.