Festive hibiscus strawberry lemonade with tart hibiscus, ripe strawberries and zesty lemon, chilled and served over ice.
# What You Need:
→ Hibiscus Base
01 - 4 cups water
02 - 1/2 cup dried hibiscus flowers
→ Strawberry Lemonade
03 - 1 cup fresh strawberries, hulled
04 - 1 cup freshly squeezed lemon juice (about 4–6 lemons)
05 - 3/4 cup granulated sugar (or to taste)
06 - 2 cups cold water
→ Garnish (optional)
07 - Fresh strawberry slices
08 - Lemon wheels
09 - Fresh mint leaves
10 - Ice cubes
# Directions:
01 - In a saucepan, bring 4 cups of water to a boil. Remove from heat, add dried hibiscus flowers, and steep for 10 minutes. Strain and discard hibiscus flowers; set the infused tea aside to cool.
02 - While the hibiscus tea cools, puree strawberries with lemon juice in a blender until smooth. Strain through a fine mesh sieve for a smoother drink, if desired.
03 - In a large pitcher, combine strained hibiscus tea, strawberry-lemon puree, sugar, and 2 cups of cold water. Stir until sugar dissolves.
04 - Taste and adjust sweetness or tartness as desired. Add more water for a milder flavor, if preferred.
05 - Chill in the refrigerator until very cold, at least 1 hour.
06 - Before serving, stir well and serve over ice. Garnish with strawberry slices, lemon wheels, and fresh mint leaves, if desired.
