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Red Berry Hibiscus Lemonade

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  • Prep 20 min
  • Total 60 min
  • Servings 8
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Vibrant color and tantalizing taste will make this your favorite refresher of the summertime. Fresh fruit is a simple and colorful garnish for this cool drink.
By Cindy Ensley
Updated Apr 18, 2013
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.


Nutrition Facts are not available for this recipe
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