Easy Fresh Hibiscus Lemonade (Print Version)
# Ingredients:
→ Essential Components
01 -
Juice 3-4 lemons (use enough so you get 2/3 cup of juice and grab the zest from one lemon)
02 -
Half a cup of regular sugar or raw cane sugar
03 -
About 8 grams (1/4 cup) of dried hibiscus blossoms
→ Liquids
04 -
1 cup very hot water for brewing the hibiscus
05 -
3 and a quarter cups of chilled water
# Instructions:
01 -
Grab a zester and grate the peel from a lemon, only taking the yellow outer layer and leaving the white part behind. Toss the zest into a heat-safe bowl along with your sugar. Use your hands to mash and rub the zest into the sugar—it smells amazing and unlocks the citrusy aroma!
02 -
Mix the dried hibiscus into the bowl with your sugar and zest combo. Carefully pour the boiling water on top, stirring until all the sugar disappears into the water. Let everything rest until it's lukewarm and marvel at the rich pink color as it cools!
03 -
While waiting for the hibiscus blend to cool off, roll those lemons on your countertop to soften them up for juicing. Squeeze out enough juice to measure 2/3 cup for the recipe. Hold onto any extra juice for another recipe or drink!
04 -
Once your hibiscus mix has cooled, strain it directly into a big pitcher (make sure it holds at least 5 cups). Mix in the cold water and fresh lemon juice, blending everything well. Give it a taste and tweak with more water, sugar, or extra lemon juice if needed. Serve over some ice and enjoy your refreshing creation!
# Notes:
01 -
This refreshing drink stays fresh in the fridge for 4-5 days but is at its tastiest within the first 3 days.
02 -
To keep the flavor intact, only add ice cubes directly to the serving glasses instead of the main pitcher.
03 -
You can track down dried hibiscus in Middle Eastern or Mexican shops, tea aisles, or order it online.