Hibiscus Pink Lemonade

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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.

4. Add ice and lemon slices. Serves 6 to 8.

–Reprinted with permission from savvyvegetarian.com.

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