Hibiscus Berry Lemonade

Hibiscus Berry Lemonade


  • 1 cup fresh strawberries, rinsed and stems removed
  • 2 cup fresh raspberries, rinsed
  • 1 1/2 cup sugar (more or less to taste)
  • 3 cup boiling water
  • 4 hibiscus tea bags
  • 5 to 6 lemons (enough to make 1 c. fresh lemon juice)
  • 1 cup cold water
  • ice cubes


  1. Place a 2-quart saucepan over medium heat and combine berries and sugar. Heat 6 to 8 minutes, stirring occasionally, until the sugar is dissolved and the berries have released their juices.
  2. Transfer berry mixture to blender. Puree until smooth.
  3. Place a fine mesh strainer over a large bowl and pour the berry mixture over the strainer, trapping the syrup from the juices in the bowl. Press berries to release as much of the puree as possible. Discard all solids and set the syrup aside and cool at room temperature.
  4. In a 4-cup measuring glass, combine boiling water and tea bags. Sit aside for about 5 to 6 minutes to let steep. Remove tea bags and set hibiscus tea aside to cool.
  5. In a large pitcher, combine lemon juice and cold water; stir. Next, mix in berry syrup and tea. Stir to thoroughly combine. Pour over ice to serve.

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