Ingredients
Dried Hibiscus Flowers – 1 cup
Lemons – 8-10 large
Granulated Sugar – 1.5 cups
Cold Water – 4 cups
Ice Cubes – 2 cups
Agave Nectar (optional substitution for sugar)
Honey (optional, not vegan substitution for sugar)
Meyer Lemons (optional for a sweeter, more floral profile)
Food-grade hibiscus flowers
Instructions
Brew the hibiscus tea: In a large pot, bring 4 cups of cold water to a boil. Add 1 cup of dried hibiscus flowers and reduce to a simmer. Let steep for 5 minutes.
Strain the tea: Remove the pot from the heat and let the tea cool slightly. Strain the tea to remove the hibiscus flowers.
Squeeze the lemons: Extract 1.5-2 cups of fresh lemon juice from 8-10 large lemons.
Combine ingredients: Add 1.5 cups of sugar into the hibiscus tea to create a simple syrup. Stir until dissolved. Then, stir in the freshly squeezed lemon juice.
Chill: Let the mixture cool to room temperature, then refrigerate for at least 1 hour.
Blend: Once chilled, add 2 cups of ice cubes to the mixture and blend until smooth and slushy.
Serve: Pour into glasses and enjoy as a refreshing frozen treat.
Notes
Adjust sugar amount to taste preference.
Agave nectar or honey can be used as substitutes for sugar (note honey is not vegan).
Meyer lemons offer a slightly sweeter and more floral profile.
For a vibrant presentation, garnish with fresh lemon slices or a sprig of mint.
Store any leftovers in the fridge for up to 24 hours.
- Prep Time: 15
- Cook Time: 5
- Category: Halal Recipes
- Method: Blending
- Cuisine: International
- Diet: Vegan (if using sugar)
Nutrition
- Serving Size: 1.5 to 2 cups
- Calories: 160
- Sugar: 35g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg