Go Back

Mint Hibiscus Lemonade

Yield: about 2 quarts

Author Maryanne Cabrera


Hibiscus Tea:

  • 1/2 cup dried hibiscus flowers
  • handful of torn mint leaves
  • 4 cups water
  • 1/3 cup - 3/4 cup mint syrup*


  • 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


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.


  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.

Recipe Notes

  • Adjust sweetness according to your taste preferences