Hibiscus Lemonade is a gorgeous ruby color with a little extra tang from the hibiscus. Kids love it so it makes a great alternative to the artificially flavored punches. For the adult version add vodka. Front porch and rocking chair not included.
Don’t you just love the idea of sitting on the front porch sipping lemonade and watching the world go by on a hot summer day? I do. I’ve said so many times that I was born in the wrong decade that I’m sure you’re rolling your eyes at me now.
But it’s true.
Our society has created all of this technological magic so that we have more free time than ever. Wait, no… so we should have more free time than ever but we don’t. Something always seems to come in and fill it up. Sunday afternoon we had friends and family over for a big dinner after church. We sipped wine and munched on good food, then took our drinks out to the front porch and sat for a couple of hours talking, laughing, and watching the sun go down. It was really the best, most relaxing day that I have had in a very long time.
Maybe it isn’t impossible to get that ambiance back but I am sure that it is going to take some effort. How sad that it now takes effort to relax.
Relaxing. This lemonade is the real deal. It is full of old fashioned lemon flavor but the hibiscus adds a tangy dimension (and a lot of extra vitamin c!) that is really refreshing. Plus, it’s so pretty that it’s really hard to resist. Many natural food stores carry dried hibiscus flowers but you could also use a couple of hibiscus tea bags. It would give it more of a lemonade iced tea flavor but that’s OK. It will still be amazing.
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Hibiscus Lemonade (Alcoholic and Non)
Print Add to CollectionIngredients
- 2 1/2 cups water
- 1 1/2 cups sugar
- 1/4 cup culinary hibiscus buds
- 2 1/2 cups water, (use club soda for a sparkly change)
- 1 cup lemon juice
- Sliced lemons
- Ice cubes
- 1/2 cup vodka, , if desired
Instructions
- Heat 2 1/2 cups of water and 1 1/2 cups of sugar to a boil and boil until the sugar dissolves.
- Remove from heat.
- Add the hibiscus and let the mixture cool to room temperature.
- Strain the flowers out of the sugar mixture.
- Add the strained sugar mixture to a pitcher.
- Add 1 cup of lemon juice and 2 1/2 cups of water.
- Stir and taste. Add more sugar as necessary.
- Drop lemon slices and ice in chilled glasses and pour the lemonade over the ice.
- Serve immediately.
Lee Ann
All you need is some browines to go with this! 😉
Jill Silverman Hough
I hear you re: relaxing, Marye! Sometimes it seems like my whole life is work, chores, and errands–and I don’t even have kids. I go to a Mexican restaurant that has amazing hibiscus agua fresca, and have wanted to make something similar but couldn’t find the hibiscus–thanks for the link.
Renée @ The Good Hearted Woman
I’m looking at a bottle of RAFT Hibiscus Lavender syrup on my desk right now and thinking how easy it would be to mix one of these up in less than a minute. Gotta go!
Barbara | Creative Culinary
I was probably born in the right decade but struggle with the habits of those born when my kids where…including them. I feel SO lucky to have neighbors on my street that are young enough not to but get it anyhow; sometimes paying attention to the people you are with is more important than the ones on the other end of that contraption called a phone!
So we are getting together Sunday afternoon; I’m making a cake for one of the men so we can have an old fashioned birthday party and this lemonade sounds just about right…for everyone!
Barrett @dirtylaundrykitchen.com
I love hibiscus cocktails and lemonades, but have always worked from hibiscus juices or teas. I love having a source for the flowers. That makes so much sense.
Gin
Whoa, I want this! With vodka, please. Pinned to my cocktail group board!