Hibiscus Lemonade Infusion

Cocktails

READY IN: 1hr 15mins

INGREDIENTS

  • Hibiscus Syrup
  • 3tablespoonsdried hibiscus flowers
  • 1cupsugar
  • 1cupwater
  • zest of one lemon
  • Lemonade
  • 1cuphibiscus syrup
  • 1cup freshly-squeezed lemon juice, strained of pulp(8 small lemons or 4 large lemons)
  • 2cupscold water
  • 1 -2cupice
  • dried whole hibiscus fresh edible flower (for garnish)

    • NUTRITION INFO

    Serving Size: 1 (348) g

    Servings Per Recipe:4

    Calories: 206.9

    Calories from Fat 1 g 1 %

    Total Fat 0.1 g 0 %

    Saturated Fat 0 g 0 %

    Cholesterol 0 mg 0 %

    Sodium 8.2 mg 0 %

    Total Carbohydrate54.2 g 18 %

    Dietary Fiber 0.2 g 0 %

    Sugars 51.4 g 205 %

    Protein 0.2 g 0 %

    DIRECTIONS

  • For the hibiscus syrup: Combine dried hibiscus, sugar and water in a small pot and bring to a boil, stirring until sugar is completely dissolved. Remove from heat and stir in lemon zest. Let hibiscus steep for 1 hour before straining syrup through a sieve lined with cheesecloth. Allow to cool completely and store in refrigerator until ready to use.
  • For the lemonade: In a large pitcher, combine hibiscus syrup, lemon juice and cold water. When ready to serve, add 1-2 cups of ice. Garnish individual glasses with dried whole hibiscus flowers.

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