Hibiscus Rose Lemonade

Ingredients

• 240 ml (1 cup)dried hibiscus flowers
• 1.9 litres (8 cups)water
• 240 ml (1 cup)freshly squeezed lemon juice
• 120–180 ml (1/2–3/4 cup), or to tastehoney
• 15–30 ml (1–2 tablespoons)rose water
• 480 ml (2 cups)cold water
• To tastelemon slices
• To tastefresh mint leaves
• To taste, optionaledible rose petals
• To tasteice

Instructions

1. 1

   Boil the water

   Bring the water to a boil in a large saucepan.

2. 2

   Add the flowers

   Add the dried hibiscus flowers, then take the saucepan off the heat.

3. 3

   Steep the hibiscus

   Cover the saucepan and leave the flowers to steep for 20–30 minutes.

4. 4

   Strain the tea

   Pour the tea through a fine-mesh sieve and discard the hibiscus flowers.

5. 5

   Dissolve the honey

   While the tea is still warm, stir in the honey until it dissolves.

6. 6

   Cool the tea

   Leave the tea to cool to room temperature.

7. 7

   Mix the lemonade

   Add the lemon juice, rose water and cold water, then stir well.

8. 8

   Adjust the flavour

   Taste the lemonade and adjust the sweetness or amount of rose water as needed.

9. 9

   Chill thoroughly

   Refrigerate the lemonade until thoroughly chilled.

10. 10

    Serve with garnish

    Pour over ice and garnish with lemon slices, fresh mint and edible rose petals if desired.

What is hibiscus rose lemonade?

This is a chilled lemonade made by steeping dried hibiscus flowers, then combining the infusion with lemon juice, honey and rose water. Hibiscus drinks are enjoyed in many places, and this version pairs their tart, floral character with familiar lemonade flavours.

The method keeps the flavours bright: the flowers steep off the heat, honey dissolves in the warm tea, and lemon and rose water go in after it cools.

Nutrition and macros by portion

The nutrition label shows one serving as written: 119 calories, 0g protein, 31g carbs, 0g fat.

Most of the energy and carbohydrates come from the honey, with a smaller contribution from the lemon juice; the drink provides very little protein or fat. Pair a glass with a savoury snack or a meal that includes a source of protein for a more balanced plate.

Steeping the hibiscus

Off the heat: adding the flowers after the water boils lets them infuse without continuing to cook. Steep for 20–30 minutes, then strain through a fine-mesh sieve for a smooth drink.

Choosing the sweetness

Honey: the recipe gives a range of 1/2–3/4 cup, so start at the lower end if you prefer a sharper drink. Stir it into the warm tea, when it will dissolve more easily, and taste again once the lemon is added.

Balancing lemon and rose

Lemon juice: it brings acidity that balances the honey and hibiscus. Rose water: its aroma can be pronounced, so add within the stated 1–2 tablespoon range and taste before adding more.

Chilling and serving

Room-temperature tea: cool the infusion before mixing in the lemon juice, rose water and cold water. Refrigerate the finished drink until thoroughly chilled; serving it cold helps keep its flavours refreshing.

Garnishes: pour over ice and add lemon slices and mint. Edible rose petals are an optional finishing touch.

What to serve with it

Serve this lemonade with brunch dishes, light savoury snacks or a spread of small bites at a gathering. If serving a jug, keep extra ice and garnishes nearby so each glass can be finished to taste.

Recipe notes & tips

• Start with 1/2 cup honey and add more after tasting the mixed lemonade.
• Use freshly squeezed lemon juice for a bright, fresh flavour.
• Measure the rose water carefully, as its floral aroma can quickly become prominent.
• Strain through a fine-mesh sieve to remove the hibiscus flowers.
• Chill the lemonade thoroughly before serving it over ice.
• Add the mint and lemon slices just before serving for a fresh-looking garnish.

Variations

• Less sweet: Use the lower amount of honey and taste before adding more.
• More floral: Add rose water gradually, tasting as you go.
• Sparkling finish: Replace some of the cold water with sparkling water just before serving.
• Mint infusion: Add a few mint leaves to the chilled lemonade and remove them when the flavour suits you.
• Garnish freely: Use lemon slices and edible rose petals, or leave out either garnish.

Common mistakes to avoid

• Boiling the flowers: Take the pan off the heat before adding the hibiscus, as the method calls for steeping rather than simmering.
• Adding honey to cold tea: Stir it in while the infusion is warm so it dissolves readily.
• Overdoing the rose water: Begin with the smaller amount and taste before adding more.
• Skipping the chill: Refrigerate until thoroughly cold so the drink is ready to serve over ice.
• Adding too much ice to the jug: Serve ice in individual glasses to avoid diluting the whole batch as it sits.

How to store

Keep the lemonade covered in the refrigerator and use it within 3 days. Stir before serving, as the flavours may settle; this drink is served chilled and does not need reheating.

Frequently asked questions