Hibiscus Lemonade Blend (Print Version)
# Ingredients:
→ Core Components
01 -
4 juicy lemons (grab zest from one and squeeze enough for ⅔ cup juice)
02 -
½ cup white or raw sugar
03 -
¼ cup hibiscus blossoms (roughly 8 grams)
→ Water Portion
04 -
1 cup hot boiling water
05 -
3¼ cups cool water
# Instructions:
01 -
Grate the outer yellow skin from one lemon, making sure you don't get any white part underneath. Toss this zest into a heat-safe bowl with your sugar and rub it all together with your fingers to get those oils flowing nicely.
02 -
Toss your hibiscus flowers into the sugar mix, then pour hot boiling water over everything. Stir it up until all sugar melts away. Let it sit and cool down completely while it turns a rich ruby color.
03 -
While waiting, push your lemons firmly against the counter to loosen them up, then squeeze until you've got ⅔ cup juice. You can keep any leftover juice for another day.
04 -
After cooling, pour the flower mix through a strainer into a big pitcher that fits at least 5 cups. Add your fresh squeezed lemon juice and the cool water. Mix well and try a sip - you can always add more sugar, lemon or water if needed. Pour over ice and drink up!
# Notes:
01 -
This ruby-colored drink stays fresh in your fridge for about 5 days, though it's tastiest during the first 3
02 -
Always put ice in each glass instead of the whole pitcher so it won't get watery
03 -
Dried hibiscus can be found in tea aisles, Latin markets, Middle Eastern shops, or web stores