Hibiscus Lemonade
Updated Jun 27, 2024
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A vibrant red drink that’s perfectly sweet and tart, hibiscus lemonade is extra refreshing on hot summer days. It’s made with only 4 ingredients!
Hibiscus Lemonade
Naturally bright red, hibiscus has a tart, slightly floral flavor that tastes a lot like cranberry or pomegranate. It can be enjoyed sweetened or unsweetened.
Though it’s typically referred to as a flower, the part that’s used is actually the hibiscus calyces, a part of the plant that protects the bud and supports petals. The calyces are dried and used to make non-caffeinated herbal teas, or tisanes.
This recipe combines brewed hibiscus tea with sweet and tart lemonade to make a pretty layered drink perfect for hot summer days.
Note from Jee
This drink is a stunner! I love how this drink looks so pretty but tastes so good.
I recipe tested a few times to get the flavor and the look just right. I wanted the hibiscus to come through but still have the drink be super refreshing and sweet with the lemonade. I think I nailed it!
Recipe Summary
- This layered, caffeine-free hibiscus lemonade is a cold drink made with hibiscus tea, water, lemonade, and ice.
- The lemonade is sweet so there’s no need for sugar.
- This recipe makes 16 ounces (2 cups) but can easily be increased to make a big pitcher.
RELATED: Hibiscus Syrup
Ingredient Notes
- Hibiscus tea: Use food-grade loose hibiscus tea. Hibiscus tea bags works well in this recipe too.
- Lemonade: Use your favorite store-bought lemonade. I’m a fan of Trader Joe’s lemonade and that’s what I used.
- Water: Always use filtered water for the best tasting tea.
- Ice: Make ice with filtered water if possible.
For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.
Step-by-Step Instructions
Step 1: Put hibiscus tea and hot water into a teapot. Boil water on the stovetop or use an electric kettle with a temperature setting.
Step 2: Cover and steep. Strain out hibiscus solids and let cool.
Step 3: Pour lemonade into a cup with ice. Optional: Garnish with thinly sliced lemon.
Step 4: Add cooled down hibiscus tea.
Recipe Notes
Always use food-grade hibiscus.
To make sure you aren’t using flowers treated with pesticides, only buy hibiscus that’s meant for eating and drinking. Check to see that the hibiscus is food-grade or labeled as hibiscus tea.
Hibiscus can be steeped for a while.
Unlike teas, which need to be steeped at a specific temperature for a set time, herbal tisanes like hibiscus won’t get bitter if they’re left in hot water for longer. Its flavor will just continue to intensify.
Make it layered.
To make a layered drink, start by adding the sweetest parts first. In this recipe, that means the lemonade, followed by the unsweetened tea. The bigger the difference in sugar levels, the more distinct the layers will be. The ice also helps to keep the layers separated.
Expert Tips
- If you want more control over the sugar levels, use a homemade lemonade, which allows you to use less sweetener.
- To add thinly sliced lemons to garnish the cup, line them inside the cup first, then add the ice. The lemonade can be poured in next.
- Steep the hibiscus tea in advance and store in the fridge for up to 4 days, then mix with the lemonade when ready to serve.
Related
- Frozen Strawberry Lemonade
- Starbucks Iced Passion Tango Tea Lemonade
- Starbucks Iced Green Tea Lemonade
- Matcha Lemonade
- Lavender Lemonade
- Arnold Palmer Drink
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Hibiscus Lemonade
Equipment
Ingredients
- 2 teaspoons hibiscus tea, (or 1 tea bag)
- ⅓ cup hot water
- ⅔ cup lemonade
- 1 cup ice
- 2 lemon slices, (optional garnish)
Instructions
- Put hibiscus tea and ⅓ cup of hot water into a teapot.Boil water on the stovetop or use an electric kettle with a temperature setting. Set water temperature to 195°F.
- Cover and steep for 5 minutes. Strain tea and let cool.Herbal teas like hibiscus can be steeped for longer without getting bitter.
- Pour lemonade into a cup with ice. Add cooled down hibiscus tea.Optional: Garnish with thinly sliced lemon.
Notes
- Always use food-grade hibiscus.
- Hibiscus tea can be made in advance. Brew hibiscus tea and store in the fridge for up to 4 days, then mix with the lemonade when ready to serve.
- To make a layered drink, start by adding the sweetest parts first. In this recipe, that means the lemonade, followed by the tea. The bigger the difference in sugar levels, the more distinct the layers will be.
- If you want more control over the sugar levels, use a homemade lemonade, which allows you to use less sweetener.
- To add thinly sliced lemons, line them inside the cup first, then add the ice. The lemonade can be poured in next followed by the cooled down hibiscus tea.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Unexpectedly Good!
My family loved this!