Home · Recipes · Mocktails Mint Hibiscus Lemonade Author: Maryanne CabreraPublished: May 25, 2016Updated: Apr 28, 2023 View Recipe10 ReviewsThis post may contain affiliate links. Read our disclosure policy. 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 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. Yield: about 2 quarts Print Recipe Pin Recipe Rate Recipe IngredientsHibiscus Tea:1/2 cup dried hibiscus flowershandful of torn mint leaves4 cups water1/3 cup – 3/4 cup mint syrup*Lemonade:1 cup fresh squeezed lemon juice4 1/2 cup water3/4 cup – 1 cup mint syrup*Mint Syrup:1 1/2 cup granulated sugar1 1/2 cup water1/4 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 Author: Maryanne Cabrera Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.