Ingredients
1 cup dried hibiscus flowers (flor de jamaica), packed
8 cups water, divided
1 to 1.5 cups granulated sugar (adjust to taste)
6–8 medium fresh lemons (about 1.5 cups juice)
Optional: fresh mint sprigs for garnish
Optional: lime slices for garnish
Instructions
In a large pot, combine 1 cup of water with hibiscus flowers. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let steep for 15-20 minutes.
Strain the hibiscus mixture through a fine-mesh sieve into a large pitcher. Discard the flowers.
Stir in sugar until fully dissolved. Set aside to cool to room temperature.
Once the hibiscus tea is cooled, add 2 cups of cold water and the fresh lemon juice. Stir well.
Chill the lemonade in the refrigerator for at least 1 hour before serving.
Serve over ice, garnished with mint and lime slices if desired.
Notes
Use filtered water for a cleaner flavor.
For a milder taste, reduce hibiscus by 1/4 cup.
Adjust sugar to your taste preference.
Honey or agave nectar can be used as substitutes for sugar.
Leftover lemonade can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 5
- Category: Summer Drinks Recipes Easy
- Method: Infusion
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 glass (8 oz)
- Calories: 110
- Sugar: 24g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 0mg