Hibiscus Pink Lemonade

Cool down this summer with a glass of ice-cold lemonade flavored with hibiscus flowers.

| July/August 2011

What better way to cool down on a hot summer day than with a glass of ice-cold lemonade? Dried hibiscus flowers give this perennial favorite a burst of color and flavor. Enjoy!

Hibiscus Lemonade 

1 1/2 cups boiling water (reduce to 2/3 cup if using agave)
1 1/2 cups sugar or 1 cup agave nectar
2 tablespoons dried hibiscus flowers (or more for darker, tarter lemonade)
6 to 8 lemons (enough for 1 1/2 cups of lemon juice) plus 2 lemons cut in half lengthwise and sliced 1/8-inch-thick
6 cups cold water

1. Pour boiling water over sugar and hibiscus flowers; stir until sugar is completely dissolved. If using agave nectar, reduce boiling water to 2⁄3 cup, combine with agave and stir.  

2. Juice lemons and strain out seeds and pulp.

3. In a large pitcher, combine sugar or agave water (strain out hibiscus flowers), lemon juice and water.

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