Hibiscus Lemonade Recipe
Make Hibiscus Lemonade Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hibiscus Concentrate
Lemonade
Method
Hibiscus Concentrate
- 1
Bring water to a simmer
Pour 4 cups of water into a small saucepan and bring to a gentle simmer over medium heat (do not boil vigorously).
- 2
Steep hibiscus
Remove the pan from heat, add 1 cup dried hibiscus flowers (or 4-6 hibiscus tea bags), cover, and let steep for 15 minutes to extract color and flavor.
- 3
Sweeten while warm
Strain the steeped hibiscus into a heatproof pitcher through a fine mesh sieve, pressing on solids to extract liquid. While the liquid is still warm, stir in 3 tablespoons granulated sugar and 1 tablespoon honey (optional) until fully dissolved. Taste and adjust sweetness if desired.
- 4
Cool concentrate
Let the hibiscus concentrate cool to room temperature, then refrigerate for at least 30 minutes until chilled. The concentrate will be intensely flavored and richly colored.
Lemonade Assembly
- 5
Juice lemons
Juice fresh lemons until you have 1 cup of lemon juice (usually about 4–6 medium lemons). Strain seeds and excess pulp through a fine sieve if desired for a smoother drink.
- 6
- 7
Serve
Fill glasses with ice. Pour hibiscus lemonade over ice, garnish with lemon slices and a few fresh mint leaves. For a fizzy version, replace up to 1 cup of the cold water with chilled sparkling water at serving time.
- 8
Storage
Store any leftover lemonade covered in the refrigerator for up to 3 days. Stir before serving, as separation may occur.