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Mint Hibiscus Lemonade

Mint Hibiscus Lemonade

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Total Prep and Cook Time: 15 minutes, plus chilling • Yield: 6 servings, ample ¾ cup (175 ml) each

Per serving: 87 calories; 0 g total fat; 0 g saturated fat; trace protein; 24 g carbohydrate; trace dietary fiber; 0 mg cholesterol.

In a saucepan over high heat, bring 4 cups (1 L) of water to a boil. Place tea bag and mint in a heatproof glass pitcher or bowl. Once the water begins to boil, remove from heat and allow to rest 1 minute so as not to damage the tea leaves.

Pour the water into the pitcher and steep for 10 to 15 minutes, covered. Discard tea bag and mint. Stir in the agave nectar until dissolved and add lemon juice. Cool the tea until it nears room temperature and chill for 1 hour, up to 5 days.

For adults only, try stirring in 11/2 ounces (42 ml) of vodka per 3/4 cup (175 ml) lemonade.

For a more refined, clarified version, you can strain the tea through a fine sieve or coffee filter before serving cold over crushed ice.

Go Clean

Research shows that hibiscus is high in antioxidants, including vitamin C and anthocyanins. Animal studies indicate that it may be helpful in lowering cholesterol, blood pressure, fever, and pain.

Recipe Note

If you’re craving a Mexican-themed meal, this recipe easily transitions into that flavor profile by substituting lime juice for lemon. You can use tequila instead of vodka and add a splash of triple sec if you’re feeling feisty!

Hibiscus-Mint, Strawberry Lemonade

Living in the south, humidity makes the heat suck the life out of you. As soon as you step outside, the hot, wet air latches onto your body. It’s miserable.

So a little about me: I hate sweets.

Hate is a strong word, but I could definitely go without them. Pops? Nope. If you see me with a soft drink in a cup, there’s a 9/10 chance it’s been diluted with water. I’ll occasionally have a powerade/gatorade, but eh. As for desserts? An overripe banana and some apples are fine.

Now banana pudding….. ya girl will go in.

Anyway. I was craving something fresh to drink but I did not know what. Nothing too sweet, but cool and refreshing. After looking around in my cabinets and pantries, it sparked my mind!

A strawberry lemonade! I had a fresh container of strawberries and two lemons. Just enough lemons for me to make a couple glasses. BUT I have this fancy-schmancy glass pitcher my co-worker gave me.

So why not do a quick walmart run to grab a few more lemons to make an entire pitcher?

Fast forward: I get the lemons. I come home, grab the pitcher, juicer, sugar, and then it happens. I see my mint and hibiscus packages. I use the two to make my favorite tea and scalp stimulating hair rinse. Once I saw them, I knew I wanted to incorporate it with my strawberry lemonade. A Hibiscus-Mint Strawberry Lemonade has a beautiful ring to it.

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Enough talking. Let’s get to cooking.

Starbucks Iced Tea Lemonade

For starters, Starbucks iced tea lemonades are basically a one-to-one combination of brewed iced tea or matcha, and lemonade.

To make this refreshing summertime drink, the barista shakes together:

  • Iced Tea Concentrate (black, green, Passion Tango, or matcha powder)
  • Cold, Filtered Water
  • Lemonade Concentrate
  • Liquid Cane Sugar (upon request)
  • Ice

Hand shaking the ingredients together with ice does two things. First, it makes the tea nice and cold.

Secondly, it evenly disperses the Liquid Cane Sugar (if added in) throughout the entire drink.

Speaking of Liquid Cane Sugar, this is the standard syrup Starbucks uses to sweeten their iced tea drinks upon request.

However, feel free to substitute it with another flavor of syrup.

Here’s an example of what I mean.

Transform an Iced Green Tea Lemonade into an Iced Raspberry Green Tea Lemonade with a few pumps of raspberry syrup.

That being said, if you’re like me and don’t want an overly sweet drink, you’re in luck. Starbucks no longer adds liquid cane sugar or syrup to iced tea lemonade drinks unless you ask for them to do so.

Make note, however, Starbucks lemonade contains sugar.

Therefore, it’s not possible to get a sugar-free iced tea lemonade.

Sugar-free iced tea (sans lemonade and syrup) is possible, however.

If you’re watching calories or sugar-intake, you should check out this list of 5 Low-Calorie Starbucks Iced Tea Drinks.

Additionally, take a look at this post: Best Iced Tea at Starbucks: A Barista’s Guide. It lists all Starbucks syrup flavors and other ways to customize their iced tea.


One of the most refreshing super summer cocktails to enjoy for the 4th of July weekend and poolside is my "Spirited Hibiscus Lemonade w/Blackberries and Mint." It's made with a lovely juice base created from dried hibiscus flowers, minted simple syrup, fresh lemons, vodka and Prosecco. I've created the recipe by the pitcher to share over and over again. Celebrate your right to party this holiday season and bring in the 4th with a bang! Cheers!

1 c dried hibiscus flowers

1 c Prosecco (sparkling wine)

Place the dried hibiscus flowers and mint leaves in a large pitcher or large mixing bowl. Add the water and cover with plastic wrap. Place in the fridge and steep for 24 hours.

Using a strainer, strain the hibiscus based tea and discard the flowers and mint. In a large pitcher add the crushed ice, pour in the hibiscus tea, add the mint syrup, the lemon juice, Prosecco and Vodka. Using a spoon, stir and mix well. Pour the lovely beverage into tall collins glasses over ice and garnish with blackberries, lemon wheels and mint sprigs.

There are very few things that are as refreshing as a tart, ice-cold glass of lemonade on a hot summer day. Not those powdered mixes that contains preservatives, colorants, and artificial sweeteners, but real, fresh-squeezed lemonade. The refreshing balance of bright acidity, light tartness, and a kiss of sweetness can’t be accomplished any other way.

The key to finding that perfect balance is to use a simple syrup, as it ensures that your sweetener is evenly distributed in your glass instead of sinking to the bottom. Simple syrups are a breeze to make in advance, and they keep for up to a month in a refrigerator. While a glistening glass of cold lemonade is refreshing unto itself, adding a botanically infused simple syrup takes things to a whole new level.

One of our favorite herbally infused lemonades to whip up is hibiscus mint. This gorgeous ruby red beverage packs a tart punch with a cool minty aftertaste. You can make a batch of this syrup in advance and use it to sweeten a glass at a time or a whole quart when company arrives.

Hibiscus Mint Lemonade Recipe
Yields 1 quart (32 oz.)

  • 1 cup fresh squeezed lemon juice, roughly 4 – 6 organic lemons
  • 2 cups water

To make a cooling mint hibiscus syrup, combine the sugar, hibiscus, mint tea and water in a small saucepan over low heat. Gently simmer the syrup for five minutes, remove the pan from heat, and steep for 30 minutes. Strain the syrup into a glass jar. This will make for a tarter finished lemonade. If you prefer a sweeter drink, you may want to reduce the amount of water and increase the amount of sugar (some folks like 1/2 cup sugar and 1/2 cup water instead of the ratios listed in our recipe).

We don’t remember where we learned this trick, but pressing and rolling the lemons on your countertop magically makes them juicier. Roll the lemons back and forth under your palm a few times, then slice in half, and juice each lemon. If your juicer doesn’t catch the seeds, pass the juice through a strainer before mixing it with the other ingredients and mix with the water.

Combine lemon base and simple syrup. We like a three-to-one ratio of base to syrup. Stir and chill or serve immediately over ice.

This hibiscus lemonade is just as gorgeous as it is delicious. It&rsquos the perfect show-stopping beverage for your next gathering, and it&rsquos also simple enough to enjoy anytime. Try freezing it into ice cubes and keeping them on hand to make a beautiful hibiscus-infused water on demand.

In Liver Rescue, I share how each of these ingredients can support you and your loved ones in healing. Let&rsquos take a look&hellip

Hibiscus: The unique anthocyanin compound that gives hibiscus its red coloring helps rejuvenate the liver, bringing it back to life by cleaning mucus off cell membrane walls and improving the liver&rsquos ability to perform its responsibilities. This herb is also a gallbladder rejuvenator&mdashit cleans off gallbladder walls&mdashand improves the liver&rsquos personalized immune system.

Lemons (and limes): Improve hydrochloric acid production as well as bile production and potency. Contain micro mineral salts that break down pathogens such as unproductive bacteria, mold, yeast, and fungus to help protect your liver&rsquos immune system. The rich calcium levels in lemons and limes binds to the vitamin C within them, and both of these enter into the liver, where they waken a stagnant, sluggish, fatty liver, helping loosen and disperse fat cells. Lemons and limes clean up dirty blood syndrome, improve glucose absorption, and even protect the pancreas.

Raw honey: Contains a combination of sugar that the liver needs desperately and vitamins, minerals, and other nutrients&mdash hundreds of which are not on the record with medical research and science. Honey is antimicrobial: antiviral, antibacterial, antifungal, all packaged into one. When it heads to the liver in its brokendown, assimilated state, it packs a punch, giving the liver everything it needs at once: the liver&rsquos immune system strengthens instantly. The liver lobules and cells get the fuel they need instantly. And hundreds of phytochemicals from the flowers that bees once harvested for pollen intoxicate the liver in a euphoric, healthy way, giving the liver the reprieve it needs to fight for us another day.

Hibiscus Lemonade

  • 4 cups water, divided
  • 2 teaspoons dried hibiscus (see Tips)
  • ½ cup fresh lemon juice
  • 4 tablespoons raw honey (see Tips)

Bring 1 cup of water to a boil in a small saucepan. Remove the water from the heat and add the dried hibiscus. Allow the resulting hibiscus tea to steep for at least 10 minutes, and then strain the tea into a mug and place it in the fridge to cool.

In a medium bowl, whisk together the remaining 3 cups of water with the lemon juice and honey until the honey has completely dissolved and a smooth lemonade has formed. When the hibiscus tea has cooled, stir it into the lemonade base and enjoy!

* Store-bought tea bags can be used as well when loose dried hibiscus is not available. Use 1 hibiscus tea bag in place of 1 teaspoon of dried hibiscus.

* Alternatively, maple syrup can be used in place of honey. Start by using 3 tablespoons of maple syrup and adjust until the desired sweetness is reached.

* The recipe above is for a beautiful, light lemonade that anyone can enjoy. If you&rsquore looking for even more medicinal benefits, try using up to 2 more tablespoons of dried hibiscus for a stronger hibiscus lemonade with a powerfully tart flavor.

Find out more undiscovered properties of healing foods and how they support the liver, check out my bestselling book, Liver Rescue.

Hibiscus flowers are the pretty little dried purple flowers that contribute the striking color in the popular Mexican beverage agua de Jamaica (aka hibiscus tea). When steeped in water, hibiscus flowers lend a cranberry-like tartness that's often tempered with a bit of sugar for a refreshingly sweet (but not too sweet) summer drink. I combined the deep purple hibiscus tea with lemonade for a tangy twist.

Dried hibiscus flowers, once steeped to extract their cranberry-like flavor, are edible like dried fruit.
  • 6 cups water, divided
  • 1 cup dried hibiscus flowers
  • 1 cup sugar
  • 1 cup freshly squeezed lemon juice (4 to 5 lemons)
  • 1 bunch mint (for garnish)

You can find hibiscus flowers at specialty stores, some Whole Foods, and on They're dried and sold in bags or plastic containers.

  1. Bring 4 cups water and hibiscus flowers to boil in medium pot over high heat. As soon as the mixture boils, remove from heat, cover, and let steep for 1 hour.
  2. Strain hibiscus infusion into a large pitcher. (Hibiscus flowers can be saved. They're edible and can be kept refrigerated and snacked on like dried fruit.)
  3. Stir sugar into hibiscus infusion until it is dissolved, then stir in lemon juice and remaining 2 cups water.
  4. Refrigerate until ready to serve. Serve over ice and garnish with mint sprigs.

Danielle grew up in the food world - specifically the Italian restaurant her grandparents owned in Syracuse, NY. She spent countless hours helping her grandmother in the restaurant, and annoying all of the cooks. Her studies at Syracuse University led her to a career in Advertising, but in 2009 she left the Ad world for culinary school at Newbury College. Shortly thereafter she joined the team at America’s Test Kitchen, first as a Photo Team Test Cook and then an Associate Editor for the Book Team. She contributed to 11 cookbooks including The How Can It Be Gluten Free Cookbook, The Quick Family Cookbook, and Foolproof Preserving. Danielle is now a freelance recipe developer and food writer who calls Brookline home. When not in the kitchen, she can be found running with November Project, hiking, dancing and, of course, eating to fuel all of that activity. But her favorite food is still pizza, the first thing her grandfather ever taught her to make.

Low Country Lemonade

Ralph Rosenberg got the inspiration for this drink while sitting on the veranda of what would become Indigo Landing restaurant, on Daingerfield Island near Reagan National Airport. He wanted to create "a great, spiked lemonade." This is the signature drink of the new restaurant, which features Southern low country cooking.

Servings: 12

For the Mint Syrup: In a medium pan over medium-high heat, combine the sugar and water. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low and cook, with bubbles barely breaking the surface, until the liquid has reduced by one-third, about 10 minutes. Add the mint and continue to cook for 10 minutes. The mixture should be slightly thicker than maple syrup don't let it caramelize. Remove from the heat and cool completely. Transfer to a covered container and let sit for at least 4 hours or refrigerate overnight. Discard the mint there should be about 2 1/2 cups of syrup.

For the Mint-Infused Lemonade: Combine the ingredients in a large pitcher. Refrigerate until ready to serve.

For the Hibiscus Tea: In a medium pan or tea kettle over medium-high heat, bring the water to a boil. Add the tea and steep for 3 to 5 minutes. Let cool.

For each serving: Fill a tall Pilsener or Collins glass with ice. Mix the rum and Mint-Infused Lemonade and pour into the glass. Top with Hibiscus Tea. Garnish with a lemon slice and serve with a straw.

Recipe Source

Adapted from Ralph Rosenberg, director of operations for Star Restaurant Group.

Hibiscus Lemonade

Hibiscus is a Flower widely used for adoring the God in Indian Hindu Culture. The Hibiscus flower contains many medicinal properties which is immensely used in Ayurveda and Chinese Herbology (Courtesy:Wikipedia). In Ayurveda, both white and red hibiscus flowers, the roots of this plant as well as Leaves are used for many medicines. In some parts of Karnataka mostly people living in the Westren Ghat section, use the white hibiscus flower’s petals in preparing Dosa and Idli reason this plant is abundantly grown there and is believed to cure many Uterine problems. Even so, it is HIGHLY RECOMENDED for the pregnant ladies and herbal allergic people to consult their doctor before using any herbs.

In my new house garden, red coloured Hibiscus plants grow. Now more flowers are blooming and we use them for daily pooja. Knowing its medicinal values, I thought of preparing Hibiscus Lemonade as it is good for health. As it is the flower is tasteless. So I thought of adding Lemon to this Juice. I have already posted Lemon Juice and its concentrate. In the same way I added Hibiscus water to the Syrup and prepared it. It gives red colour to the Lemonade which attracts everyone. My daughter often asks me for the flower Juice. She loves the colour and the lemon taste in it. Always add the Lemon Juice at the end i.e., after the syrup cools completely in order to avoid bitterness. So try and enjoy this simple, healthy Hibiscus Juice in summer.

Hibiscus Lemonade Concentrate Ingredients:

  • Hibiscus Flower or Daasavaala – 20
  • Lemon Juice – 1/2 Cup (Around 10 big sized)
  • Sugar – 2 Cups
  • Water – 1 Cup for Sugar and 1/2 Cup for soaking Hibiscus Petals

Hibiscus Lemonade Ingredients:

  • Hibiscus Lemonade Concentrate – 2 Tbsp
  • Chilled Water – 1 Glass
  • Ice Cubes – 2 or 3 (Optional)

Preparation Time: 20 minutes

How to Make Hibiscus Lemonade Concentrate:

  1. Collect the Hibiscus Flowers from the plant and take out only the petals from it as shown in the image. Wash properly without any dust particles over the petals. Hibiscus
  2. Soak the washed Hibiscus petals in 1/2 Cup of hot water overnight or at least for 5 to 6 hours to get the thick colour out of it. As I was in hurry I didn’t soak for more time. So you can notice the Juice colour is not bright red. Strain the water before you add it to the Sugar syrup. Hibiscus Lemonade Preparation
  3. Add Sugar and 1 Cup of water and boil till the Sugar dissolves completely. Once it is dissolved add filtered Hibiscus water to the vessel and boil. Switch off the flame before you get to start the single string consistency. Hibiscus Lemonade Preparation
  4. Leave the Sugar-Hibiscus syrup to cool completely. At this stage the Sugar-Hibiscus Syrup is Purple in colour. Once it cools add Lemon Juice and mix. After adding Lemon Juice it turns to red in colour. Hibiscus Lemonade Preparation
  5. Store it in an air tight container or in a glass bottle by refrigerating it. You can use this for one month.

Preparation Time: 2 to 3 minutes

How to Make Hibiscus Lemonade:

  1. Take a glass of Chilled water, add 2 Tbsp of Hibiscus Lemonade Concentrate and stir well using a spoon or stirrer. Top it with Ice cubes if desired. Adjust the sugar level by adding more concentrate to the glass. Mix well and serve chilled.

Instant Method:

  1. If you do not want to prepare the Hibiscus Lemonade Concentrate, just soak the 2 or 3 Hibiscus flower petals (around 10 to 15 petals in total) in a glass of hot water. Strain it after 5 minutes and allow it to cool. Add 3 tsp of Sugar and stir. Once the water cools completely add the Lemon Juice and serve with Ice Cubes. Hibiscus Lemonade

Hibiscus Tea Benefits

According to Roxana Ehsani, RDN, spokesperson for the Academy of Nutrition and Dietetics, studies have shown that 𠇍rinking three 8-ounce mugs of hibiscus tea for six weeks lowered participant’s systolic blood pressure by 7.2 mmHg, while participants that drank a placebo had a 1.3 mmHg drop.”

In addition to its blood pressure-reducing effects, Ehsani notes that, when consumed without added sugars or dairy, hibiscus tea (made from the flower’s petals) can act as the perfect hydration motivator for those that struggle to reach their daily quota of water intake every day.

Best of all, this tart, deep red, cranberry-like tea is loaded with immune-boosting vitamin C and antioxidant-rich anthocyanins that help neutralize free radicals and reduce oxidative stress that is linked to signs of aging, cardiovascular disease, and inflammation. To err on the side of caution, Ehsani recommends drinking two to four cups a day and to consult your primary healthcare provider or registered dietitian nutritionist for individualized support, especially for those that are pregnant or lactating or are taking any medications that may potentially interact with the effects of consuming this plant.

Aside from its more popular tea form, this tropical plant can also be consumed as an extract, dehydrated, or in powdered form. If you’re looking for some inspiration on how to use hibiscus, add a pop of color to any drink or dish by steeping it to make the popular Mexican beverage, agua de jamaica, dehydrate it to garnish a foamy hibiscus latte, or even blend it in a hibiscus berry smoothie. Read on for more great recipes on how to get the most out of this show-stopping plant that just keeps on giving.


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