Strawberry Hibiscus Lemonade for Summer Parties
This vibrant, ruby-red lemonade combines the floral tartness of dried hibiscus flowers with sun-ripened strawberries for the ultimate refreshing summer cooler.
Ingredients
Ingredients
- 0.5 cup dried hibiscus flowers food grade
- 2 cups fresh strawberries hulled and halved
- 1 cup fresh lemon juice about 5-6 large lemons
- 0.75 cup granulated sugar adjust to taste
- 6 cups cold water divided
- 1 cup ice cubes for serving
- 1 handful fresh mint leaves for garnish
- 1 slice lemon wheels for garnish
Notes
Store in a glass pitcher in the refrigerator for up to 3 days. For a sparkling version, replace the final 3.5 cups of still water with chilled club soda or sparkling mineral water just before serving. You can make the hibiscus-strawberry base up to 24 hours in advance.