A bright and refreshing combination of sweet and tangy, this mint hibiscus lemonade is ideal for spring and summer gatherings.
As a kid, I was only aware of three lemonades: regular lemonade, strawberry lemonade, and that strange pink lemonade that simply tasted like regular lemonade. Then I grew up and learned about the wide world of lemonades, limeades, and Arnold Palmers.
One of my favorite taco places in Los Angeles, serves a delicious agua de jamaica (hibiscus tea). It’s this intense crimson red drink that’s sweet, yet tangy, and oh so addicting.
I’ve shared several variations of cold brew hibiscus tea on the blog. And today, I’m sharing quite possibilty the best variation. Mint Hibiscus Lemonade.
Hibiscus Lemonade
Similar to how an Arnold Palmer mixes lemonade and iced tea, this drink combines mint lemonade with mint hibiscus tea.
The resulting drink is sweet, sour, floral and herbal. It’s so many things packed into one.
Best of all, this hibiscus lemonade is super easy to make for large crowds. (Not to mention, it’s very inexpensive. You can buy bags of dried hibiscus flowers at Latin market for a great deal!)
Mint Hibiscus Lemonade
Ingredients
Hibiscus Tea:
- 1/2 cup dried hibiscus flowers
- handful of torn mint leaves
- 4 cups water
- 1/3 cup – 3/4 cup mint syrup*
Lemonade:
- 1 cup fresh squeezed lemon juice
- 4 1/2 cup water
- 3/4 cup – 1 cup mint syrup*
Mint Syrup:
- 1 1/2 cup granulated sugar
- 1 1/2 cup water
- 1/4 cup torn mint leaves
Instructions
Hibiscus Tea:
- Place dried hibiscus and torn mint leaves in a large pitcher. Pour in 4 cups water. Cover with lid and place in the fridge to steep overnight, or up to 24 hours.
- Strain tea and discard hibiscus and mint.
- Sweetened tea as desired with mint syrup. Start with 1/3 cup syrup for a lightly sweetened tea. Store in the fridge until ready to serve.
Lemonade:
- Stir together lemon juice, water, and mint syrup. Add more syrup depending on taste preferences. Chill until ready to serve.
Mint Syrup:
- In a medium sauce pot, combine sugar, water, and mint leaves. Bring to a boil until sugar has dissolved. Remove from heat. Cover sauce pot and let mint steep for 10-15 minutes. Taste, if syrup has enough mint flavor, strain out mint leaves, otherwise steep for another 5 minutes or so. Allow syrup to cool to room temperature. Transfer to air tight container and keep chilled in the fridge until ready to use.
Notes
- Adjust sweetness according to your taste preferences
This looks like the DEFINITION of summer! What amazing flavors, and I can only imagine how refreshing it tastes!
Thanks Amy!
What a GORGEOUS lemonade! Like you, I didn’t know too many lemonade renditions when I was a kid, and since hitting adulthood, I’ve discovered so many.
I’ve never had hibiscus tea. I’ve never thought to have it in ANY drink. Clearly, I’ve been doing it wrong, and I need to give this a go ASAP.
Thanks so much for participating in the Great Blogger BBQ with us today. This has been SO much fun! I hope you and yours have a lovely holiday weekend!
Thanks Erin! And than you for putting together this fabulous roundup of summer recipes! :)
I am definitely making this lemomade! I keep seeing these straws they are so cute! Where did you get them? Or what are they called so I can purchase?
Hi Vee, they’re called “paper straws.” You can buy them online at Amazon, PaperMart, or Oriental Trading. I think I bought these gold ones at Target.
Love the paper straws! https://paperm.art/paperstraws
Hi, I thought pregnant women can’t have hibiscus and that it isn’t safe for them. Am I wrong?
Hi! Thank you so much for pointing that out! Yes, pregnant women should avoid hibiscus. I was unaware of that when I first wrote this post. It has since been updated.
Great post.