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Fresh Strawberry Hibiscus Lemonade Recipe

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4 from 3 reviews

Refreshing and vibrant Fresh Strawberry Hibiscus Lemonade, combining the natural sweetness of strawberries with tangy lemon juice and the floral, tart notes of hibiscus syrup. Perfectly sweetened with organic cane sugar and served chilled over ice, this lemonade is an ideal thirst quencher for warm days.

  • Total Time: 2 hours 20 minutes
  • Yield: 12 servings

Ingredients

Strawberry Lemon Mixture

  • 1 ½ lbs fresh strawberries, hulled
  • 2 cups fresh lemon juice (about 9-10 lemons)

Hibiscus Syrup

  • 1 ½ cups dried hibiscus flowers (aka dried sorrel or flor de Jamaica)
  • 2 cups water
  • 1 ¾ cups organic cane sugar

To Finish

  • 4-5 cups water
  • Strawberries, fresh mint leaves – for garnishing (optional)

Instructions

  1. Prep the strawberry lemon mixture: In the body of a high-speed blender, combine the hulled strawberries and fresh lemon juice. Blitz the mixture until it is smooth and well combined. Carefully pour the blended mixture into a large pitcher, cover, and set aside.
  2. Make the hibiscus syrup: In a saucepan over medium heat, combine the dried hibiscus flowers, 2 cups of water, and organic cane sugar. Stir well to combine and let it simmer for about 10 minutes, stirring occasionally until the sugar is fully dissolved. Remove from heat and allow the mixture to cool for about 20 minutes.
  3. Strain hibiscus syrup: Use a sieve or slotted utensil to strain out or discard the hibiscus flowers. Reserve some flowers if you wish to use them as garnish.
  4. Assemble the lemonade: Pour the hibiscus syrup into the pitcher with the strawberry lemon mixture. Add 4 cups of water and stir well to combine. Taste the lemonade and, if desired, add an additional cup of water to adjust sweetness and tartness to your preference.
  5. Chill and serve: Cover the pitcher and refrigerate the lemonade for at least 2 hours to allow the flavors to meld. Serve the lemonade over a glass filled with ice cubes, garnished with fresh strawberries, mint leaves, and optional hibiscus flowers. Enjoy this refreshing drink!

Notes

  • You can adjust the sweetness by varying the amount of cane sugar or the final amount of water added.
  • For a fizzy twist, replace some of the finishing water with sparkling water just before serving.
  • To enhance flavor depth, let the hibiscus flowers steep longer before removing from heat.
  • Leftover hibiscus syrup can be stored in the refrigerator for up to one week.
  • Use fresh, ripe strawberries for best flavor results.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/fresh-strawberry-hibiscus-lemonade-recipe/