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!
CONTENTS
Refreshing Hibiscus Lemonade
Naturally bright red, hibiscus is a popular ingredient that adds a tart, cranberry-like flavor to everything from jams to drinks.
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 refreshing, vibrant drink for hot summer days.
RELATED: Health Benefits of Hibiscus Tea
Recipe Highlights
- 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
Loose hibiscus tea is higher quality since it has larger pieces, but hibiscus tea bags will work well in this recipe too. - Lemonade
Use your favorite store-bought lemonade. I’m a fan of Trader Joe’s lemonade. - Water
Always use filtered water for the best tasting tea. - Ice
Make ice with filtered water if possible.
Step-by-Step Instructions
For full ingredients and instructions, scroll down to see the recipe.
- Put hibiscus tea and hot water into a teapot.
Boil water on the stovetop or use an electric kettle with a temperature setting. - Cover and steep.
Strain out hibiscus solids and let cool. - Pour lemonade into a cup with ice.
Optional: Garnish with thinly sliced lemon. - 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 the tea ahead of time.
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.
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.
RELATED: Hibiscus Cold Foam
Expert Tips
- Add a syrup such as strawberry or ginger, but be aware that’ll add make the drink sweeter.
- 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.
- In addition to iced or hot teas, you can use hibiscus to make a simple syrup or a cold foam topping.
Questions You May Have
Hibiscus tea by itself is known to have lots of health benefits. It provides antioxidants, reduces high blood pressure and high blood sugar, and has antiviral properties.
No, since hibiscus tea is a caffeine-free herbal tea.
Hibiscus tea has a tart, floral flavor that’s often compared to cranberry or pomegranate. It can be enjoyed sweetened or unsweetened.
Related
- Butterfly Pea Flower Matcha Lemonade
- Starbucks Iced Passion Tango Tea Lemonade
- Starbucks Iced Green Tea Lemonade
- Matcha Lemonade
- Lavender Lemonade
- Arnold Palmer Drink
Want to save this recipe to Pinterest for later? Pin it now to your Pinterest board!
Hibiscus Lemonade
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.
EQUIPMENT
NOTES
- Loose hibiscus tea is higher quality since it has larger pieces, but a tea bag will work too.
- Always use food-grade hibiscus.
- Use your favorite store-bought lemonade, or make one from scratch.
- 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.