Mint Hibiscus Lemonade

  • A bright and refreshing combination of sweet and tangy, this mint hibiscus lemonade is ideal for spring and summer gatherings. 

    Mint Hibiscus Lemonade

    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.

    Similar to how an Arnold Palmer mixes lemonade and iced tea, this drink combines mint lemonade with mint hibiscus tea.

    Mint Hibiscus Lemonade

    Mint Hibiscus Lemonade

    The resulting drink is sweet, sour, floral and herbal. It’s so many things packed into one.

    I foresee serving this at upcoming parties and gatherings. With so many pregnant and nursing friends, I’m always eager to a find a non-alcoholic mocktail that can please all tastes. 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

    Mint Hibiscus Lemonade

    Yield: about 2 quarts

    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 cups water
    • 3/4 cup - 1 cup mint syrup*

    Mint Syrup:

    • 1 1/2 cups granulated sugar
    • 1 1/2 cups water
    • 1/4 cup torn mint leaves

    Directions:

    Hibiscus Tea:

    1. 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.
    2. Strain tea and discard hibiscus and mint.
    3. 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:

    1. Stir together lemon juice, water, and mint syrup. Add more syrup depending on taste preferences. Chill until ready to serve.

    Mint Syrup:

    1. 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.

    Assembly:

    1. Fill serving glass with ice. Add equal parts lemonade and hibiscus. Garnish with mint sprigs and sliced lemons. Enjoy!

    *NOTE: Adjust sweetness according to your taste preferences

    The Little Epicurean

    Mint Hibiscus Lemonade

    With the unofficial start of summer less than a week away, I’ve teamed up with a bunch of food bloggers to compile 50 summer cookout recipes! Whether you’re looking for quick appetizers or stunning desserts, I hope you find a ton a inspiration from the recipes listed below! Cheers!
    50 recipes for the perfect summer get-together! Whether you're planning a barbecue, picnic, or outdoor party, check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to go with your BBQ! #greatbloggerBBQ

    50 recipes for the perfect summer get-together! Whether you're planning a barbecue, picnic, or outdoor party, check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to go with your BBQ!

    Appetizers

    Korean BBQ Tofu Sliders with Kimchi Slaw by Hello Little Home
    Corn, Black Bean, and Feta Dip by Lizzy is Dizzy
    Crab, Bacon & Guacamole Crostinis by That Square Plate

    Cocktails and Drinks

    Blackberry Gin Slush by The Speckled Palate
    Homemade Lemonade by Winstead Wandering
    Blood Orange Mocktail by Body Rebooted
    Fleur Collins Cocktail by Hungry Girl por Vida
    Fourth of July Sparkler by Mixplorology
    Black Stripe Cold Rum Cocktail by Honey and Birch
    Fresh Watermelon Mojito by Twin Stripe
    Mint Hibiscus Lemonade by The Little Epicurean

    Entrées

    Salt Plate Shrimp by The Mexitalian
    Jamaican Jerk Chicken Burgers by Simple and Savory
    Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
    Memphis Style Pulled Pork by Two Places at Once
    Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
    Amazing Basic Spice Rub for Grilling by An Oregon Cottage
    Mediterranean Chicken Kebabs by PasadenaDaisy
    Smoked Porchetta Pork Loin by Tasty Ever After
    Pressure Cooker Pulled Pork by Appeasing a Food Geek
    Peach Barbecue Sauce by The Beach House Kitchen
    Tuna Stuffed Sweet Peppers by SugarLoveSpices
    Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
    Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
    Sweet & Sour Chicken Kebabs by Tastefully Frugal

    Side Dishes

    Caprese Pasta Salad by Club Narwhal
    Cranberry Almond Broccoli Salad by Two Sisters Kitchens
    Coconut Milk Mac & Cheese by A Little Gathering
    Cherry Quinoa Salad by Food Lovin Family
    Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
    Lemon Rocket Pasta Salad by Lauren Caris Cooks
    Green Goddess Potato Salad by Love & Flour
    Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
    Zesty Potato Skewers by Pamela Salzman
    Quinoa Tabouli by A Fork’s Tale

    Desserts

    Banana Pudding Ice Cream Cake by Feast + West
    Strawberry Beer Floats by bethcakes
    Cherry Cheesecake Dessert by The Little Blonde Baker
    Light Berry Angel Food Cake by The Creative Bite
    Lemon Cream Tarts with Berries by Girl Heart Food
    Fresh Strawberry Muffins by Spiced
    Lemon Pie Sundae by Flavours & Frosting
    Strawberry Lemon Shortcakes by Dash of Herbs
    Grasshopper Pie by 2 Cookin’ Mamas
    Berry Mango Smoothie Pops by HÄLSA Nutrition
    Mixed Berry Vanilla Bean Cake by Cake ‘n Knife
    No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
    Coconut Blueberry & Vodka Ice Pops by Nik Snacks
    Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
    Cherry & Rhubarb Tart by Crepes of Wrath

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    Comments

    Amy | Club Narwhal

    This looks like the DEFINITION of summer! What amazing flavors, and I can only imagine how refreshing it tastes!

    Erin @ The Speckled Palate

    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!

      Maryanne Cabrera

      Thanks Erin! And than you for putting together this fabulous roundup of summer recipes! :)

    Vee

    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?

      Maryanne Cabrera

      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.