Fresh Hibiscus Lemonade Recipe (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3-4 fresh lemons (you'll need zest from 1 lemon and enough juice to make ⅔ cup)
02 -
½ cup granulated or cane sugar
03 -
¼ cup dried hibiscus flowers (about 8 grams)
→ Liquid
04 -
1 cup boiling water for steeping
05 -
3¼ cups cold water
# Instructions:
01 -
Start by zesting one lemon, being careful to only get the yellow part and avoid the bitter white pith. Mix this fresh zest with the sugar in a heatproof bowl, using your fingers to really work the zest in - this releases those fragrant citrus oils!
02 -
Add the dried hibiscus to your lemony sugar mixture, then pour the boiling water over top. Give it a good stir until the sugar dissolves completely. Let this beautiful mixture cool down to room temperature, watching as it turns a gorgeous deep pink.
03 -
While your hibiscus mixture is cooling, roll your lemons on the counter (this helps release more juice!) and squeeze them until you have ⅔ cup of fresh juice. Any extra juice can be saved for another use.
04 -
Once cooled, strain the hibiscus mixture into a large pitcher (make sure it can hold at least 5 cups). Add your fresh lemon juice and the cold water. Give it a good stir and taste - feel free to adjust with more sugar, lemon, or water until it's just right. Serve over ice and enjoy!
# Notes:
01 -
This vibrant drink keeps well in the refrigerator for 4-5 days, but tastes best within the first 3 days
02 -
For the best flavor, add ice to individual glasses rather than the pitcher to prevent dilution
03 -
You can find dried hibiscus in the tea section, Mexican stores, Middle Eastern markets, or online