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
Juice the lemons and put juice and the pulp in a pan while fishing out the pips.
Add 1/4 cup of dried hibiscus flowers and sugar.
Bring to boil and simmer 6 minutes until the sugar dissolves.
Take the pan off the heat and add a whole mint stalk with leaves and leave everything to steep for 15 minutes.
Strain the hibiscus flowers and the mint out.
Cool it down and mix it with water 1:3 ratio and it’s ready.
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