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Hibiscus Tea Strawberry-Lemonade

A vibrant, refreshing, and healthy beverage combining tart hibiscus tea, sweet strawberries, and zesty fresh lemon juice. Perfect for summer days.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 Servings
Course: Beverage, Drinks
Cuisine: American, Summer
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Hibiscus Tea Base
  • 4 cups water filtered, boiling
  • 0.5 cup dried hibiscus flowers or 4-5 hibiscus tea bags
Strawberry Lemonade Base
  • 1 cup fresh strawberries hulled and sliced
  • 0.75 cup sugar or honey/agave to taste
  • 1 cup water for strawberry syrup
  • 1 cup fresh lemon juice from about 4-6 large lemons
  • 2 cups cold water to dilute to taste
  • 1 bunch fresh strawberries and lemon slices for garnish

Equipment

  • Large Pitcher
  • Saucepan
  • Fine Mesh Strainer
  • Citrus Juicer

Method
 

  1. Bring 4 cups of water to a boil. Pour over the dried hibiscus flowers (or tea bags) in a heatproof container. Let steep for 15 minutes, then strain and let cool completely.
  2. In a small saucepan, combine the sliced strawberries, sugar, and 1 cup of water. Simmer over medium heat for 10-15 minutes until the strawberries break down and the liquid is syrupy.
  3. Strain the strawberry mixture through a fine-mesh sieve, pressing gently to extract all the liquid. Discard the solids and let the syrup cool.
  4. In a large serving pitcher, combine the cooled hibiscus tea, strawberry syrup, and freshly squeezed lemon juice.
  5. Add the 2 cups of cold water, taste, and adjust sweetness or dilution if necessary. Chill in the refrigerator for at least 1 hour.
  6. Serve in tall glasses filled with ice, garnished with a fresh strawberry and a slice of lemon.

Notes

For a sparkling variation, omit the final 2 cups of cold water and instead top individual glasses with sparkling water right before serving.