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This icy drink blends hibiscus tea, lemon, and strawberries for a perfect way to cool off when it's hot outside. The bold red color and the mix of tart and sweet makes it a great swap for store-bought sodas.
This is my go-to showstopper whenever there’s a summer hangout. The first time I brought it to a family picnic, everyone wanted to know how to make it before we even finished eating.
Tasty Ingredients
- Fresh mint leaves (optional): adds a cool, refreshing herbal pop on top
- Strawberry slices and lemon rounds: great for garnish and that extra bit of freshness
- Ice cubes: make sure it’s cold and satisfying
- 2 to 3 tablespoons maple syrup: sweeten to your taste, add more or less if you like
- 1/4 cup lemon juice: squeeze it fresh for a bright tartness that works with the berries
- 1/2 cup ripe strawberries: blend them up for natural sweet and a silky texture
- 2 hibiscus tea bags or 2 tablespoons dried flower petals: brings that beautiful red hue and floral kick
- 2 cups water: your tasty base for steeping
Easy Step-by-Step
- Finishing Touch and Serving:
- Give it a taste. Feel free to toss in a bit more lemon or syrup if you want it more tart or sweeter. Pour over ice, and decorate each glass with some strawberry slices, lemon, and maybe a mint leaf or two.
- Mixing Everything Together:
- Pour your cooled hibiscus tea into a big pitcher. Add your strawberry puree, then stir in the fresh lemon juice and sweeten it all up with maple syrup. Mix well so everything blends together nicely.
- Strawberry Puree Time:
- Clean and slice half a cup of ripe strawberries. Blend them up with a splash of the cooled tea until smooth. If you love a really fine drink, strain out the little bits through a sieve.
- Brewing Hibiscus Tea:
- Boil two cups of water and take it off the heat. Drop in your hibiscus bags or dried petals and let it steep for 5 to 7 minutes—the longer it sits, the punchier it gets. Take out the bags or strain the flowers, then cool it down fully.
Hibiscus is the real hero here. The naturally wild red turns a simple drink into something totally Instagram worthy. Every time guests see it, their jaws drop with surprise.
Make Ahead and Store
It’s cool to make the hibiscus base up to three days before. Just keep it sealed in the fridge. It makes life easier when you want to pull it all together at the last minute. Give it a shake before pouring because things might separate a little over time.
Try These Twists
Want to make it more grown-up? A little gin or vodka goes great. Swap strawberries for whatever berries are in season—blackberries or raspberries are awesome. If you don’t want it as sweet, honey or a sprinkle of stevia can work instead of maple syrup.
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Feel-Good Benefits
Hibiscus is known for looking out for your heart and keeping blood pressure in check. When you pair that with all the good-for-you stuff in strawberries and the vitamin C in lemons, this drink is both tasty and good for your body. Way better for you than any store-bought soda.
Frequently Asked Questions
- → Can I prep this drink ahead of time?
Yes, you can brew hibiscus tea up to 2-3 days in advance and store it in the fridge. It’ll save you time during final prep.
- → How do I tweak the sweetness?
Stir in 2 to 3 tablespoons of maple syrup or adjust gradually while tasting until it’s just right for you.
- → Can I use a different sweetener instead of maple syrup?
Absolutely! Try honey, cane sugar, or whichever sweetener fits your taste.
- → Do I need to strain the strawberry puree?
If you like a smoother texture, strain the puree with a fine sieve to remove seeds.
- → What’s the best way to serve it?
Pour it over ice. Add some strawberry slices, lemon rounds, and even mint leaves if you’re feeling fancy!
- → Can I swap hibiscus tea for another type?
You can, like chamomile or fruity teas, but the taste will change.