Hibiscus Lemonade
A vibrant ruby-colored lemonade infused with hibiscus flowers, offering a perfect balance of tart and sweet flavors with subtle floral notes.
Ingredients
- 1/2 cup dried hibiscus flowers
- 6 cups water
- 2/3 cup granulated sugar
- 6 fresh lemons, juiced
- 6 fresh mint sprigs (for garnish)
- as needed ice cubes
Instructions
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1
In a medium saucepan, bring 6 cups water to a boil. Remove from heat and add 1/2 cup dried hibiscus flowers.
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2
Allow the hibiscus to steep for 10 minutes, until the water turns a deep ruby red color.
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3
Strain the hibiscus tea through a fine mesh sieve into a heat-safe pitcher, discarding the flowers.
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4
While the tea is still warm, stir in 2/3 cup granulated sugar until completely dissolved.
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5
Juice 6 juiced fresh lemons and add the fresh juice to the hibiscus tea. Stir well to combine.
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6
Refrigerate until completely chilled, at least 2 hours or overnight.
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7
Serve over as needed ice cubes and garnish each glass with a sprig of 6 fresh mint sprigs (for garnish).