Hibiscus strawberry lemon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons of dried hibiscus flowers or 2 hibiscus tea bags
02 -
500 ml of water
03 -
Puree of 120 g ripe, fresh strawberries
04 -
60 ml freshly squeezed lemon juice
05 -
Ice cubes
06 -
2-3 tablespoons of maple syrup (adjust for sweetness)
07 -
Lemon slices and strawberry pieces (optional topping)
08 -
Fresh mint leaves (optional for garnish)
# Instructions:
01 -
Boil 500 ml of water, then take it off the heat. Toss in 2 hibiscus tea bags or 2 tablespoons of dried hibiscus flowers. Let it sit and steep for 5 to 7 minutes—steep longer for a stronger flavor. Take out the tea bags or strain the flowers. Set aside to cool down.
02 -
Wash and cut 120 g of ripe strawberries. Put them in a blender with 60 ml of the cooled hibiscus tea. Blend until super smooth. If you prefer a silkier texture, strain through a fine mesh sieve.
03 -
Pour the remaining cooled hibiscus tea into a large pitcher. Add the strawberry puree, 60 ml of fresh lemon juice, and 2 to 3 tablespoons of maple syrup based on your sweetness preference. Stir well until everything combines fully.
04 -
Sample the flavor and tweak the sweetness or tartness by adding more maple syrup or lemon juice if needed. Serve with lots of ice cubes and garnish with lemon slices, strawberry slices, and perhaps a few mint leaves.
# Notes:
01 -
You can brew the hibiscus tea 2 or 3 days early and keep it chilled in the fridge. That way, your drink will come together in just about 10 minutes if the tea's already brewed and cooled.