Ingredients
For the Hibiscus Syrup
- 2 cups water
- ½ cup honey (or granulated sugar)
- ½ cup dried hibiscus flowers (flor de jamaica)
For the Lemonade
- 4 cups water
- ½ cup lemon juice
- Ice cubes (optional)
Instructions
- Make Hibiscus Syrup: In a small pot over high heat, bring 2 cups of water, honey, and dried hibiscus flowers to a boil. Once boiling, remove the pot from heat and allow the mixture to cool for at least 10 minutes, or until it reaches room temperature. This step extracts the hibiscus flavors and infuses the syrup.
- Strain the Syrup: Using a fine-mesh sieve, strain the cooled hibiscus syrup to remove the flowers, leaving a vibrant, flavorful liquid behind.
- Prepare Lemonade: In a large pitcher, combine the strained hibiscus syrup, the remaining 4 cups of water, and the fresh lemon juice. Stir thoroughly to blend all ingredients uniformly.
- Chill and Serve: Add ice cubes to the pitcher for immediate chilling or refrigerate until cold. Serve the hibiscus lemonade cold for a refreshing drink.
Notes
- You can substitute honey with granulated sugar or other sweeteners according to your taste.
- Adjust the lemon juice quantity to your preferred level of tartness.
- The hibiscus syrup can be made ahead and stored in the refrigerator for up to a week.
- Serve over ice for the best refreshing experience.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
