This hibiscus lemonade will tickle your tastebuds with freshly squeezed lemons and a homemade syrup made from dried hibiscus petals.
Growing up, I was a huge lover of lemonade.
Who am I kidding, I’m still a huge lover of lemonade! The difference these days is that I am a snob when it comes to it. I don’t want frozen, packaged lemonade, or lemonade that comes from a powder. No, if you’re going to make lemonade, you need to do it the right way with fresh lemons, water, and yes, sugar.
In my adult years, I’ve found I quite fancy flavored lemonade–in particular, hibiscus. My next recipe test will be for a lavendar lemonade, but that will come later.
I thought I had taken pictures of making the hibiscus syrup, but apparently I only put that on my Instagram stories! So sorry guys! I do have the recipe included here though, which is crazy easy to make. Basically, you’re going to boil 2 cups of water, add your petals, and then simmer for 45 minutes. Once that’s done, you’ll add your sugar and allow to cool. See, easy peasy!
For this recipe, you’re going to need a lot of lemons.
Crazy amounts. You’re going to need 2 cups of lemon juice which is almost a whole bowl of lemons. If you’re having a party and want to serve this, you’re going to want to double or triple the recipe because it goes fast. So make sure you have a lot of lemons.
In a pitcher or large bowl, add your sugar and mix well. It’ll take a bit for the sugar to dissolve and works best with superfine sugar. I mix until it dissolves. If you want it to go faster, you can use hot water instead of cold or room temperature.
Add your lemon juice. If you just want regular lemonade, you’d stop after adding your juice. The regular version tastes great too!
Add your hibiscus syrup! Look at the pretty color!
Boom! Hibiscus lemonade made for a glorious outdoor event!
What kind of lemonade flavors do you enjoy? Let me know in the comments!
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 12 cups 1x
- Category: Drinks
A refreshing summer drink made from fresh lemons and hibiscus petals
2 cups of freshly squeezed lemon juice
10 cups of water
2 cups of sugar
1/2 cup of hibiscus syrup (recipe below)
2 cups of water
1/2 cup of dried hibiscus petals
1/3 cup of sugar
Bring 2 cups of water to a boil.
Once boiling, add 1/2 cup of hibiscus petals and lower to a simmer.
Simmer for 35-40 minutes until liquid is dark red.
Add sugar and allow to cool. This can be made ahead and kept in the fridge for a few days.
While the hibiscus syrup is cooling, squeeze enough lemons to yield 2 cups of juice.
In a large pitcher, mix together the water and sugar. Mix well, allowing sugar to dissolve. This can take a few minutes if your water is room temperature or cold.
Add in lemon juice and hibiscus syrup, mix well and serve over ice.
- Serving Size: 8 oz
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