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Hibiscus lemonade


This is an accidental lemonade recipe that I came up with when our ice cream maker failed making a hibiscus and lemon sorbet.

I mixed the sorbet with water and discovered my daughter’s favourite lemonade.


I start by juicing about 8 lemons and putting the juice and the pulp in a pan while fishing out the pips.




Depending on how juicy the lemons are I get juice something like 1 cup or slightly more.



Once I finish juicing all the lemons and fishing the pips out, I add 1/4 cup of dried hibiscus flowers and sugar. Bring to boil and simmer 6 minutes until the sugar dissolves.


Then I take the pan off the heat and add a whole mint stalk with leaves and leave everything to steep for 15 minutes.



After 15 minutes I strain the hibiscus flowers and the mint out. Cool it down and mix it with water 1:3 ratio and it’s ready.


This makes 3 litres or about 12 cups of lemonade from 8 lemons. Be warned that it’s quite tangy from the hibiscus and the tiny amount of sugar in it.


Ingredients


8 lemons

1/4 cup of dried hibiscus flowers

100 gr granulated sugar

1 stalk of mint


Method

  1. Juice the lemons and put juice and the pulp in a pan while fishing out the pips.

  2. Add 1/4 cup of dried hibiscus flowers and sugar.

  3. Bring to boil and simmer 6 minutes until the sugar dissolves.

  4. Take the pan off the heat and add a whole mint stalk with leaves and leave everything to steep for 15 minutes.

  5. Strain the hibiscus flowers and the mint out.

  6. Cool it down and mix it with water 1:3 ratio and it’s ready.




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