Hibiscus Lemonade
A fresh, tangy homemade lemonade tinted ruby red with natural beet juice or hibiscus, no artificial dye. Easy, refreshing, and perfect for summer parties.
Equipment
- Citrus juicer
- Pitcher
- Long spoon
Ingredients
- ½ cup dried hibiscus flowers or 4 hibiscus tea bags
- 4 cups water divided
- ¾ cup fresh lemon juice about 4–5 lemons
- ⅓ cup honey or maple syrup to taste, plus more if needed
- Ice, lemon slices, and fresh mint to serve
Instructions
- Bring 2 cups of the water to a boil, take it off the heat, add the dried hibiscus (or tea bags), and steep for 10 to 15 minutes. The longer it steeps, the deeper the ruby colour and the more tart the flavour.
- Strain out the flowers, then stir the honey into the warm tea until it dissolves. Let it cool.
- In a pitcher, combine the hibiscus tea, lemon juice, and the remaining 2 cups of cold water.
- Taste and adjust — hibiscus is naturally very tart, so add more water to soften it, more lemon for tang, or more honey to sweeten.
- Serve over plenty of ice with lemon slices and mint. For a spritzer, top each glass with sparkling water.
Notes
Store covered in the fridge for up to 3 days; add ice at serving. For a sparkling version, use less water and top with sparkling water. Use maple syrup to keep it vegan.