Hibiscus Lemonade
A bright hibiscus lemonade made with hibiscus tea, lemon juice, and orange simple syrup—perfect for citrus season and winter entertaining.
Servings: 8 servings
Calories: 135kcal
Equipment
Ingredients
- ½ cup hibiscus dried
- 1 cup lemon juice freshly squeezed
- 1 ¼ cup sugar
- 3 cups water divided
- 1 orange peeled
Instructions
- Bring 2 cups of water to a boil. Add the hibiscus and turn off the heat. Cover and steep for at least 4 hours until fully cooled, or overnight for best flavor.
- Remove the peel from an orange, being sure to also remove the pith. Bring 1 cup of water to a simmer and add 1 ¼ cup of sugar. Once the sugar fully dissolves, add the orange peels. Simmer on low until the orange peels are translucent.
- Strain the brewed hibiscus tea, lemon juice, and orange simple syrup into a 32-ounce pitcher. Adjust to taste. This is the hibiscus lemonade concentrate.
- To serve, dilute with ice or cold water just before serving with citrus slices and sprigs of mint.For example, fill a 32-ounce pitcher halfway with the concentrate and fill the rest with ice, or 1 cup of ice cold water and 1 cup of ice.
