Hibiscus Lemonade

• servings: 6 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

3 to 4 lemons (see note 1)

½ cup granulated sugar (or cane sugar)

¼ cup dried hibiscus (see note 2)

1 cup boiling water

3¼ cups cold water

Directions

Prep lemon sugar: Zest 1 of the lemons, removing just the yellow zest (avoid white pith). Add to a heatproof bowl with ½ cup granulated sugar. Use your fingers to rub the zest into the sugar.

Steep: Add ¼ cup dried hibiscus to the sugar mixture. Pour 1 cup boiling water over top. Stir well to dissolve the sugar. Then let steep until the mixture has cooled to room temperature.

Juice lemons: Roll 3 to 4 lemons on the counter, then cut in half and squeeze until you have ⅔ cups of fresh lemon juice. Set aside (see note 3). (Save any extra juice for another use).

Combine: Once the hibiscus mixture has cooled, strain into a large pitcher (at least 5 cups/1.25 L capacity). Add the ⅔ cups of fresh lemon juice and 3¼ cups cold water. Stir to mix. Taste and adjust as needed (e.g. more sugar, lemon or water). Pour into glasses filled with ice and serve (see note 4). Refrigerate extras.

Nutrition

• Calories: 70 kcal
• Total Fat: 0.1 g
• Saturated Fat: 0.01 g
• Unsaturated Fat: 0.012 g
• Sodium: 9 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 0.1 g
• Total Sugars: 17 g
• Protein: 0.1 g