Hibiscus Lemonade Infusion Recipes

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LAVENDER LEMONADE WITH HIBISCUS



Lavender Lemonade with Hibiscus image

This recipe was modified from that which I tried at a local restaurant. It was too bitter when I tried it there, so slight modifications were necessary. Hope you all enjoy this recipe.

Provided by BobbieLynn

Categories     Drinks Recipes     Lemonade Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

3 cups water
1 ½ cups lemon juice
3 cups water
1 ¼ cups white sugar
2 tablespoons dried lavender flowers
1 ½ teaspoons dried hibiscus petals

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.

Nutrition Facts : Calories 132.9 calories, Carbohydrate 35.3 g, Fiber 0.3 g, Protein 0.2 g, Sodium 6.1 mg, Sugar 32.3 g

HIBISCUS GIN-AND-TONIC



Hibiscus Gin-and-Tonic image

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 5

1/2 cup dried hibiscus flowers
1/2 cup sugar
3/4 cup gin
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 1/2 cups tonic water

Steps:

  • Bring the hibiscus flowers, sugar and 1/2 cup water to a boil in a small saucepan. Reduce the heat to medium and simmer, stirring, until the sugar is dissolved, about 2 minutes. Transfer to a small bowl and refrigerate until chilled, at least 1 hour or overnight.
  • Strain the hibiscus syrup into a liquid measuring cup, reserving some of the flowers for garnish. Combine the gin, lemon juice and 1/4 cup of the hibiscus syrup in a small pitcher. Stir in the tonic. Add more hibiscus syrup to taste.
  • Fill 4 glasses with ice. Pour in the cocktail and garnish with the reserved hibiscus flowers.

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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