Strawberry Hibiscus Lemonade Recipe for Summer

A vibrant and refreshing summer beverage combining the tartness of hibiscus tea, the sweetness of strawberries, and the brightness of lemon juice. Perfect for backyard gatherings, this easy-to-make drink is as stunning as it is delicious.

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Course: Lemonades

Cuisine: Contemporary American

Prep Time: 15

Cook Time: 10

Total Time: 2 10

Servings: servings

Calories: 120kcal

Author: Samantha Jones

Ingredients

5 cups cold water
1/2 cup dried hibiscus petals
1 cup fresh strawberries, hulled
1/4 cup granulated sugar
1/4 tsp salt
1 cup freshly squeezed lemon juice (about 4-5 lemons)
Ice cubes
Strawberries, for garnish (optional)

Instructions

In a large pot, combine 2 cups of cold water, hibiscus petals, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat, let steep for 10 minutes, then strain out the hibiscus.
In a blender, puree the strawberries until smooth. Strain the puree through a fine-mesh sieve to remove seeds and excess pulp, setting aside the puree.
In a large pitcher, combine the strained hibiscus liquid, strawberry puree, and lemon juice. Add the remaining 3 cups of cold water to the pitcher.
Chill the mixture in the refrigerator for at least 2 hours to let the flavors meld.
When ready to serve, fill glasses with ice and pour the lemonade over the ice. Garnish with small strawberries if desired.

Notes

Adjust the sweetness by adding more lemon juice or water to taste.
This recipe can easily be doubled for larger gatherings.
Substitute frozen strawberries in place of fresh strawberries when out of season.

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