Red Berry Hibiscus Lemonade Food

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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

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

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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