Frozen Hibiscus Lemonade
This Frozen Hibiscus Lemonade combines dried hibiscus flowers with fresh lemon juice, sweetener, and ice for a brilliantly colored, refreshingly tart frozen drink that’s perfect for hot summer days – an impressive, easy-to-make beverage that’s both vibrant and cooling.
Ingredients
- ½ cup dried hibiscus flowers also known as Jamaica flowers in Latin markets
- 2 cups water for brewing hibiscus tea
- ¾ cup freshly squeezed lemon juice about 6-7 lemons
- ½ to ⅔ cup sugar or honey adjust to taste
- 4 cups ice cubes
- 1 tablespoon lemon zest
- Lemon slices and mint leaves for garnish
- Optional: 1-2 teaspoons vanilla extract
Instructions
- Brew the hibiscus tea: In a medium saucepan, bring 2 cups of water to a boil. Add the dried hibiscus flowers, reduce heat to low, and simmer for 5 minutes. The liquid should turn a deep red color as the flowers release their flavor and color.
- Strain and sweeten the tea: Remove from heat and strain the liquid through a fine-mesh sieve into a heat-safe container, pressing on the flowers to extract maximum flavor. Immediately stir in the sugar or honey while the liquid is still hot so it dissolves completely.
- Cool the hibiscus concentrate: Allow the hibiscus tea to cool to room temperature, then refrigerate for at least 10 minutes until chilled. This step is crucial as we don’t want to melt all the ice in the blender.
- Prepare the lemon juice: While the tea is cooling, juice your lemons to get ¾ cup of fresh juice. Make sure to strain out any seeds. If using, zest one lemon before juicing to get your tablespoon of zest.
- Blend everything together: In a blender, combine the chilled hibiscus tea, fresh lemon juice, lemon zest, and ice cubes. If using vanilla extract, add it now. Blend on high speed until smooth and slushy. The consistency should be similar to a frozen margarita.
- Taste and adjust: Pause to taste your concoction. Add more sugar or lemon juice if needed, blending briefly after each addition until you reach your desired balance of sweet and tart.
- Serve immediately: Pour into chilled glasses and garnish with fresh lemon slices and mint leaves. For the best experience, serve with both a straw and a spoon – the drink will be slushy and perfect for a hot day!
Notes
- For a smoother texture, crush your ice slightly before adding it to the blender.
- If you can’t find dried hibiscus flowers, hibiscus tea bags work well too – use 4-5 tea bags instead.
- Make the hibiscus concentrate a day ahead and store it in the refrigerator to save time.
- For a less icy texture, replace some of the ice with frozen berries like strawberries or raspberries.
- The drink will separate if left standing too long – simply give it a quick stir or re-blend if necessary.