Strawberry Hibiscus Tea Lemonade Recipes

STRAWBERRY HIBISCUS-TEA LEMONADE

Strawberry Hibiscus-Tea Lemonade image

Juicy strawberries and floral hibiscus create a new jewel-toned spin on the Arnold Palmer -- a mix of tea and lemonade.

Provided by Martha Stewart

Yield Makes 6 1/4 cups

Number Of Ingredients 6

Ingredients

6 cups water
6 hibiscus tea bags
2 pounds strawberries, hulled and halved
1/4 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons fresh lemon juice (from about 3 lemons)
1/4 cup Simple Syrup for Lemonade and Tangerineade

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 LIMEADE

Strawberry Hibiscus Limeade image

Red drinks are central to Juneteenth celebrations, as the color red represents the blood shed by enslaved people. Strawberry soda is commonly served, but this punch builds on that tradition, adding hibiscus, lime juice and mint to a strawberry base. It's a great way to use up slightly overripe strawberries. (It's better to use overripe berries than underripe ones, since underripe berries can have bitter notes.) The pineapple juice ice cubes are a little extra effort, but they melt right into the drink, changing its flavor as you drink it. At first, it's good. Over time, it's incredible.

Provided by Millie Peartree

Categories non-alcoholic drinks

Time 30m

Yield 8 servings

Number Of Ingredients 7

Ingredients

Pineapple juice
2 sprigs fresh mint, leaves picked and stems discarded
2 hibiscus tea bags or 1/2 cup dried hibiscus flowers
1/4 cup fresh lime juice
1/2 pound fresh strawberries, hulled
1/2 cup store-bought hibiscus syrup or homemade simple syrup
Fresh strawberries, lime slices and fresh mint leaves, for serving (optional)

Steps:

The night before serving, make the pineapple ice cubes: Pour pineapple juice into an ice cube tray, and allow to freeze overnight.
To a large pot, add 6 cups of water and bring to a boil over high heat. (Alternatively, you can boil the water in a tea kettle.)
Add the mint leaves to a pitcher, and muddle them to release oils. To the pitcher, add the tea bags, boiling water and lime juice. Stir to combine, then steep for 15 minutes.
While the tea steeps, purée strawberries in a blender. (You should have about 1 cup purée.)
Add strawberry purée and hibiscus syrup to the pitcher, stir and refrigerate until ready to use.
Add pineapple ice cubes, if using, to each glass, and pour limeade over. Serve garnished with fresh strawberries, lime slices and mint.

STRAWBERRY HIBISCUS-TEA LEMONADE

Strawberry Hibiscus-Tea Lemonade image

Make and share this Strawberry Hibiscus-Tea Lemonade recipe from Food.com.

Provided by Chef mariajane

Categories Beverages

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

6 cups water
6 hibiscus tea bags
2 lbs strawberries, hulled and halved
1/4 cup sugar, plus
2 tablespoons sugar
1/4 cup lemon juice, plus
2 tablespoons lemon juice (from 3 lemons)
1 cup sugar
1 cup water

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.

Nutrition Facts : Calories 229.8, Fat 0.5, Sodium 7.2, Carbohydrate 58.8, Fiber 3.1, Sugar 53.3, Protein 1.1

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

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