Strawberry Hibiscus Tea Lemonade Recipes

LAVENDER LEMONADE WITH HIBISCUS

Steps:

• Mix 3 cups water and lemon juice in a large pitcher. Refrigerate until chilled.
• Bring remaining 3 cups water, sugar, lavender, and hibiscus petals to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and allow to cool. Strain lavender and hibiscus from liquid and pour into pitcher with lemon water. Refrigerate until cold.

STRAWBERRY HIBISCUS-TEA LEMONADE

Steps:

• Bring water to a simmer in a small saucepan. Remove from heat, add tea bags, and steep for 30 minutes. Discard tea bags, and pour tea into a pitcher. Let cool completely.
• Combine strawberries and sugar in a heatproof bowl set over a pot of simmering water. Heat until strawberries release their juices, about 25 minutes. Strain through a sieve into the pitcher. (Stir gently, but do not press strawberries or juice will become cloudy.)
• Add lemon juice and simple syrup to the pitcher, and stir to combine. Divide juice among ice-filled glasses. (Or cover, and refrigerate for up to 3 days.)

STRAWBERRY HIBISCUS-TEA LEMONADE

Steps:

• SIMPLE SYRUP:.
• Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Let cool completely, and refrigerate for up to 1 month.
• LEMONADE:.
• Bring water to a simmer in a small saucepan. Remove from heat, add tea bags, and steep for 30 minutes. Discard tea bags, and pour into a pitcher. Let cool completely.
• Combine strawberries and sugar in a heatproof bowl set over a pot of simmering water. Heat until strawberries release their juices, about 25 minutes. Strain through a sieve into a pitcher. (Stir gently, but do not press strawberries, or juice will become cloudy).
• Add lemon juice and simple syrup to pitcher and stir to combine. Divide juice among ice-filled glasses, or refrigerate for up to 3 days.