Red Berry Hibiscus Lemonade Food

RED BERRY HIBISCUS LEMONADE

Red Berry Hibiscus Lemonade image

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.

Provided by Cindy Rahe

Categories Beverage

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

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

Steps:

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.
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.
In 4-cup glass measuring cup, combine boiling water and tea bags; let steep 5 minutes. Remove bags; set tea aside to cool.
In large pitcher, mix lemon juice and water. Add cooled berry syrup and hibiscus tea; stir well to combine. Serve over ice.

Nutrition Facts : ServingSize 1 Serving

HIBISCUS LEMONADE INFUSION

Hibiscus Lemonade Infusion image

Dried hibiscus flowers are a breeze to buy online these days, and you'll be so happy you did after your first sip of this sweet-tart, ruby-hued lemonade.

Provided by Amanda Gryphon

Categories Beverages

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons dried hibiscus flowers
1 cup sugar
1 cup water
zest of one lemon
1 cup hibiscus syrup
1 cup freshly-squeezed lemon juice, strained of pulp (8 small lemons or 4 large lemons)
2 cups cold water
1 -2 cup ice
dried whole hibiscus fresh edible flower (for garnish)

Steps:

For the hibiscus syrup: Combine dried hibiscus, sugar and water in a small pot and bring to a boil, stirring until sugar is completely dissolved. Remove from heat and stir in lemon zest. Let hibiscus steep for 1 hour before straining syrup through a sieve lined with cheesecloth. Allow to cool completely and store in refrigerator until ready to use.
For the lemonade: In a large pitcher, combine hibiscus syrup, lemon juice and cold water. When ready to serve, add 1-2 cups of ice. Garnish individual glasses with dried whole hibiscus flowers.

Nutrition Facts : Calories 206.9, Fat 0.1, Sodium 8.2, Carbohydrate 54.2, Fiber 0.2, Sugar 51.4, Protein 0.2

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