Enjoy a glass of this sweet and tart Hibiscus Lemonade that is easily made at home with homemade hibiscus simple syrup made from flor de Jamaica and fresh squeezed lemon juice.
Make the hibiscus flower simple syrup by combining 1 cup of edible food grade dried hibiscus flowers with 1 cup of filtered water and 1 cup of granulated sugar. Bring to a gentle boil over medium heat.
Boil for 5 minutes. Remove the pot from the heat source and allow to cool and steep for at least one hour.
Strain the syrup through a fine mesh strainer or cheesecloth lined colander to remove the solid pieces.
Transfer the hibiscus simple syrup to a glass bottle or glass jar and chill in the refrigerator before using.
How to make Hibiscus Lemonade
Squeeze about 8 medium lemons and measure one cup of lemon juice.
Fill a 2 quart pitcher half way with ice cubes. Pour the freshly squeezed lemon juice in over the ice cubes. Add 2 to 3 cups of water to the lemon juice.
Add ½ cup of hibiscus simple syrup to the lemonade pitcher. Stir and taste. Adjust the amount of syrup for sweetness.
Serve over ice with garnish of sliced lemon and mint.
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Recipe Expert Tips
Homemade Lemonade: Everyone has there own preferred tartness and sweetness when it comes to lemonade. Adjust the amount of water and hibiscus syrup for your own tastes. Keep in mind as the ice melts it will dilute the lemonade slightly.
Hibiscus flower syrup: Can be used to flavor lemonade, iced tea, hard lemonade and to make popsicles.
Storing the hibiscus syrup: store the leftover syrup in the refrigerator and use with in one month.
Simple syrup sweetener: Homemade simple syrup is used as the sweetener. No other sugar is needed.
Hibiscus cocktails: Add a shot of vodka to a glass to make Hibiscus Hard Lemonade.
Hibiscus Rose Lemonade: Add a tablespoon of Torani Rose Syrup to add a delicate floral flavor.