Hibiscus strawberry lemon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
120 g of ripe, fresh strawberries blended into a puree
02 -
2 to 3 tablespoons of maple syrup (adjust to your taste)
03 -
500 ml of water
04 -
60 ml of freshly squeezed lemon juice
05 -
2 hibiscus tea bags or 2 tablespoons of dried hibiscus flowers
06 -
Ice cubes
07 -
Fresh mint leaves (optional, for garnish)
08 -
Sliced strawberries and lemon rounds (for garnish)
# Instructions:
01 -
Boil 500 ml of water, then turn off the heat. Toss in 2 hibiscus tea bags or 2 tablespoons of dried hibiscus flowers. Let it steep for 5 to 7 minutes, longer if you want a bolder taste. Strain out the flowers or take out the tea bags and let it cool completely.
02 -
Wash and chop up 120 g of strawberries. Blend them with 60 ml of the cooled hibiscus tea until smooth. Strain through a fine-mesh sieve if you'd like it silkier.
03 -
In a large pitcher, pour the remaining cooled hibiscus tea. Stir in the strawberry puree, 60 ml of lemon juice, and 2 to 3 tablespoons of maple syrup depending on how sweet you like it. Mix until everything is well combined.
04 -
Taste and tweak the sweetness or tartness with more syrup or lemon juice if needed. Serve over ice cubes, and top it off with lemon slices, strawberry pieces, and some mint leaves if you prefer.
# Notes:
01 -
You can make the hibiscus tea 2 or 3 days ahead and store it in the fridge. This saves time when putting the drink together. If your tea's already cold, the whole process takes just about 10 minutes.