Nothing says summer quite like a big glass of lemonade. With familiar ingredients and a quick process, lemonade is a tasty way to quench your thirst when the summer heat arrives.
As the weather is getting warmer, we’ve been eating more ‘summer foods’ and drinking more ‘summer beverages’. For us, this means lots of fresh lemonade. John has mastered his classic lemonade recipe but recently put a fresh twist on it with the addition of beautifully brewed hibiscus tea.
This vibrantly colored lemonade is tart, sweet, and hard to beat. With just a little bit of prep for the hibiscus tea, the finished frozen lemonade comes together quickly. If you’re expecting guests, you can easily make the hibiscus tea ahead of time (up to 3 days) and blend your beverage quickly when the party starts.
John’s Frozen Hibiscus Lemonade
Bright and tart with just a hint of sweetness, this will easily become your go-to drink on hot summer nights.
| Ingredients: | Equipment: |
| 10 ounces (1¼ Cups) hot water | Pint jar with lid |
| 1½ Tablespoons dried hibiscus | Tea bag or strainer |
| ½ Cup lemon juice | Blender |
| ½ Cup granulated sugar | Measuring spoons/cups |
| 20 ounces ice (by weight) | Serving glasses |
| Optional: sliced lemon to garnish | Microwave or kettle |
Instructions:
- Brew Hibiscus Tea
Place dried hibiscus into a tea bag or strainer. Heat 10 ounces of water until hot but not boiling. Add both the hot water and dried hibiscus to the pint jar. Place lid on the jar and set in the refrigerator for 1-3 hours to brew and chill. Always use caution, water and jar will be very hot.
After 1-3 hours, strain the hibiscus from the tea. The tea will be bright pink/red in color. Transfer strained tea to a clean jar or measuring cup.
If not using the same day, strain the hibiscus and store the finished tea in the refrigerator for up to 3 days.
- Blend
In a blender, combine chilled hibiscus tea, lemon juice, granulated sugar, and ice. Blend on high until a smooth consistency is reached.
If you do not have a kitchen scale hand to measure the ice, an extra heaping 2 cup glass measuring cup (pictured below) should give you right about 18-20 ounces of ice.
If your blender doesn’t do well crushing ice, instead of starting will all the ice, try adding the ice slowly to the mix as it blends.
Don’t want your hibiscus lemonade frozen? Substitute the ice for 2 cups of cold water.
- Serve and Enjoy!
Once your frozen hibiscus lemonade is at a smooth consistency, immediately pour and serve. That’s it!
The finished amount will be approximately 32 ounces, 4 servings. This will serve 4 in 8 ounce glasses. Each glass can be garnished with optional lemon slices.
Enjoy!
Be sure to come back and leave a comment once you’ve made your Frozen Hibiscus Lemonade; we’d love to hear how it came out and if you put a special spin on it!
We hope you enjoy your Frozen Hibiscus Lemonade, stay cool. Cheers!
-Kristen & John
Use this recipe at your own discretion. Always cook with caution and care.
Nor’Eastern Herb Company, LLC is not responsible for the outcome of this or any recipe.
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