Ingredients
Method
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.
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.
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
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.