Red Berry Hibiscus Lemonade

Blogger Cindy Ensley of Hungry Girl por Vida mixes up a vibrant lemonade.

  • Prep Time 20 min
  • Total Time 60 min
  • Servings 8

1
cup fresh strawberries, stems removed, rinsed
2
cups fresh raspberries, rinsed
1 1/2
cups sugar
3
cups boiling water
4
hibiscus tea bags
1
cup fresh lemon juice (about 6 lemons)
1
cup cold water
Ice

  • 1 In 2-quart saucepan, mix both berries and sugar. Heat over medium heat 6 to 8 minutes, stirring occasionally, until berries release their juices and sugar is dissolved.
  • 2 Using immersion blender or in regular blender, puree berry mixture until smooth. Pour mixture through fine mesh strainer set over large bowl; press berries to extract as much puree as possible. Discard solids; set berry syrup aside to cool to room temperature.
  • 3 In 4-cup glass measuring cup, combine boiling water and tea bags; let steep 5 minutes. Remove bags; set tea aside to cool.
  • 4 In large pitcher, mix lemon juice and water. Add cooled berry syrup and hibiscus tea; stir well to combine. Serve over ice.

Expert Tips

Hibiscus tea and lemons are both super tart. As a gal that likes a lot of pucker, I like to add a modest amount of the syrup. If you’re a fan of sweet lemonades and tea, go ahead and make more of the syrup or simply add sugar to taste.

You can use any red berry you like, even pitted cherries! I used easy to find, fresh strawberries and raspberries—though unsweetened, frozen berries would work just as well in this recipe.