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Hibiscus Strawberry Lemonade

A bright, tart, floral lemonade made with hibiscus tea, fresh strawberry purée, lemon juice, and a touch of honey. Ultra-refreshing, beautifully colored, and perfect for warm days.

hibiscus strawberry lemonade with ice, lemon slices, and fresh mint sprigs

Prep Time : 10 min

Cook Time : 5-7 min

Servings : 8

Prep Time :

10 min

Cook Time :

5-7 min

Servings :

8

Ingredients

Hibiscus Lemonade Base

• 4 cups (960 ml) water 


• 4 Tbsp dried hibiscus flowers — this one on Amazon


• 1 cup (150 g) fresh strawberries


• ½ cup (120 ml) freshly squeezed lemon juice


• 3–4 Tbsp (60–80 g) honey — this one on Amazon

Drink Assembly 

•  ¾ cup (80 g) ice


• 2 lemon slices


• ½ fresh strawberry, thinly sliced


• Fresh mint sprigs

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Brew the Hibiscus Tea
     Bring the water to a boil in a kettle or saucepan.
    Remove from heat, add the dried hibiscus flowers, and steep for 5–7 minutes — longer steeping creates a deeper, tangier flavor.
    Strain out the flowers and let the tea cool completely.
  2. Make the Strawberry Purée
     Wash and slice the strawberries.
    Add them to a blender with ½ cup of the cooled hibiscus tea.
    Blend until smooth.
    Optional: strain through a fine mesh sieve or nut milk bag for a smoother lemonade.
  3. Combine the Lemonade
     In a large pitcher, stir together the remaining hibiscus tea, strawberry purée, lemon juice, and honey.
    Mix well, taste, and adjust:
    • more honey = sweeter
    • more lemon = brighter and more tart
  4. Serve
     Fill glasses with ice.
    Pour the lemonade over the ice and garnish with lemon slices, extra strawberries, and a sprig of mint.
    Enjoy immediately while cold and refreshing.

*Notes : 

  • If you prefer a lighter flavor, dilute with ½–1 extra cup of cold water.
  • Hibiscus is naturally tart — adjust sweetness gradually to avoid over-sweetening.
  • For a sparkling version, replace 1 cup of water with chilled club soda right before serving.
  • Straining the strawberry purée results in a clearer, smoother drink; leaving it unstrained gives a thicker, more rustic lemonade.

Nutrition Facts 

( per serving — ~200 ml )

Calories

~55 kcal

Protein

 0.2 g

Fat

0 g

Carbs

14 g

Calories

~55 kcal

Protein

 0.2 g

Fat

0 g

Carbs

14 g

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hibiscus strawberry lemonade with ice, lemon slices, and fresh mint sprigs

Hibiscus Strawberry Lemonade

A bright, tart, floral lemonade made with hibiscus tea, fresh strawberry purée, lemon juice, and a touch of honey. Ultra-refreshing, beautifully colored, and perfect for warm days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings: 8
Course: Drinks
Calories: 55
Ingredients Method Notes

Ingredients
  

HIBISCUS LEMONADE BASE
  • 960 ml water
  • 4 dried hibiscus flowers
  • 150 g fresh strawberries
  • 120 ml freshly squeezed lemon juice
  • 60-80 g honey to taste
DRINK ASSEMBLY
  • 80 g ice
  • 2 item lemon slices
  • 0.5 item fresh strawberry thinly sliced
  • item fresh mint sprigs

Method
 

Brew the Hibiscus Tea
  1. Bring the water to a boil in a kettle or saucepan. Remove from heat, add the dried hibiscus flowers, and steep for 5–7 minutes — longer steeping creates a deeper, tangier flavor. Strain out the flowers and let the tea cool completely.
Make the Strawberry Purée
  1.  Wash and slice the strawberries. Add them to a blender with ½ cup of the cooled hibiscus tea. Blend until smooth. Optional: strain through a fine mesh sieve or nut milk bag for a smoother lemonade.
Combine the Lemonade
  1.  In a large pitcher, stir together the remaining hibiscus tea, strawberry purée, lemon juice, and honey. Mix well, taste, and adjust: • more honey = sweeter • more lemon = brighter and more tart
Serve
  1. Fill glasses with ice. Pour the lemonade over the ice and garnish with lemon slices, extra strawberries, and a sprig of mint. Enjoy immediately while cold and refreshing.

Notes

  • If you prefer a lighter flavor, dilute with ½–1 extra cup of cold water.
  • Hibiscus is naturally tart — adjust sweetness gradually to avoid over-sweetening.
  • For a sparkling version, replace 1 cup of water with chilled club soda right before serving.
  • Straining the strawberry purée results in a clearer, smoother drink; leaving it unstrained gives a thicker, more rustic lemonade.