Refreshing hibiscus lemonade

This isn't just a drink; it's chemical magic in a glass. The infusion of hibiscus flowers creates a deep crimson, tart base, which becomes the perfect cooler when balanced with sugar and lemon. It is a staple on Mexican dining tables because its tannin content makes it excellent for cleansing the palate after spicy food.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 80 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Sieve: To remove the flowers.
  • Heatproof jug: For brewing.

Instructions

1

Bring the water to a boil with the sugar and hibiscus flowers, then simmer gently for 10 minutes.

Tip: The hot water and time help to extract the colour and flavour compounds from the flowers.
2

Remove from the heat and let it stand for another 15 minutes to allow the flavours to deepen.

Tip: Steeping while cooling makes the drink smoother and less astringent.
3

Strain the concentrate into a jug. Add the lemon juice and chill completely.

Tip: The citric acid will turn the drink a lighter, more vibrant red (pH change).
4

Serve with plenty of ice. If too strong, dilute with a little cold water or soda water.

Tip: The melting ice will dilute the strong brew to just the right consistency.

Recipe FAQ

Can I use tea bags?
In an emergency, yes, but the flavour of whole dried flowers is much fruitier, reminiscent of cranberries.

Ingredients

  • 30 g Dried hibiscus flowers
  • 1 l Water
  • 100 g Granulated sugar
  • 2 pieces Lemons (freshly squeezed juice)