Delightful Hibiscus Tea Strawberry Lemonade

For years now, my summer go-to drink has been this bright hibiscus tea strawberry lemonade. It blends flowery hibiscus with juicy strawberries and tangy lemon to make a truly cool, refreshing drink.

I whipped this up for the first time at a backyard get-together and everyone loved it right away. These days I always keep some in my fridge during hot months for a quick cool-down when temperatures climb.

What You'll Need

• Water: Works as your starting point for brewing the hibiscus, giving you the drink's foundation
• Hibiscus tea bags or dried flowers: Give you that amazing deep red look and tangy taste that makes this drink stand out
• Fresh strawberries: Bring natural sweetness and work really well with the flowery flavors
• Freshly squeezed lemon juice: Adds zing and makes the hibiscus tanginess pop
• Maple syrup: Offers a richer sweetness that works way better than regular sugar
• Garnishes: Think strawberry slices, lemon rounds, and mint sprigs to make it look extra fancy

How To Make It

Get Your Hibiscus Ready:

Heat 2 cups of water until it's fully boiling in a kettle. Take it off the heat right away once it's bubbling to avoid any bitter taste in your tea. Drop in your hibiscus tea bags or flowers and let them sit for exactly 5-7 minutes. You'll see it turn deep pink-red. Don't go longer or it'll get too bitter. Take out the tea bags or pour it through a strainer to catch the flowers, then let it cool down all the way to room temp.

Whip Up Strawberry Mix:

Pick really ripe strawberries for the best flavor and natural sweetness. Wash them good and cut them into quarters so they'll blend better. Put the strawberries in a blender with 1/4 cup of your cooled hibiscus tea. Blend them for about 30-45 seconds until they're totally smooth. For an extra fancy touch, push the mix through a fine strainer with a spoon to get all the juice but leave the seeds behind.

Put It All Together:

In a big pitcher, pour your hibiscus tea, strawberry mix, lemon juice, and maple syrup. Grab a long spoon and stir it around for at least 30 seconds to make sure the maple syrup mixes in completely. Take a taste and tweak it - add more maple syrup if it's too sour or more lemon if it's too sweet. You want it to make you pucker just a little but still taste sweet and refreshing.

Finish and Decorate:

Fill your glasses about 3/4 with ice since it'll water down the drink a bit as it melts. Pour your hibiscus strawberry lemonade over the ice, leaving a little space at the top. Put a fresh strawberry slice and lemon piece on the edge of each glass and float a tiny mint sprig on top to make it smell and look great.

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The hibiscus flower really makes this drink special. I first came across it while traveling in Mexico where they drink Agua de Jamaica everywhere. The deep flower taste mixed with strawberry creates something way more interesting than plain old lemonade could ever be.

Prep In Advance

Making this lemonade ahead of time actually makes it taste better because the flavors get to mix together more fully. You can brew the hibiscus tea up to three days early and keep it in a sealed container in your fridge. The strawberry mix stays good for about 24 hours but not much longer because it'll start to brown and lose its bright color. You can mix everything except the ice and decorations up to a day before serving. Just add the ice and pretty garnishes right when you're about to serve it so it looks and tastes its best.

Fun Twists

You can play around with this recipe in lots of ways. Try using raspberries instead of strawberries for a stronger berry kick. Blackberries will give you a deeper purple color with more complex taste. For a vacation vibe, throw in half a cup of blended mango with the strawberries. You could swap the maple syrup for honey to change up the sweetness, or add a splash of ginger juice for a spicy note that goes really well with the hibiscus.

What To Serve It With

This ruby red drink goes great with light summer foods like grilled fish, salads, or veggie dishes. It's perfect for fancy brunches alongside avocado toast or quiche. Want to make it boozy for evening parties? Just add 1.5 ounces of white rum or vodka to each glass. For a bubbly version, replace half the water with sparkling water right before serving. Always use clear glasses so everyone can see the beautiful color, and go all out with the garnishes to make it super photogenic.

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Recipe FAQs

→ Can I use frozen strawberries instead of fresh ones?

You can totally use frozen strawberries in this drink. Let them soften a bit before putting them in the blender. Frozen berries might even give you a stronger taste and deeper color, so they're a great choice when you can't find good fresh strawberries.

→ How long will this drink stay fresh in the refrigerator?

Your hibiscus strawberry lemonade will stay good in a closed container in the fridge for about 3-4 days. Just the hibiscus tea part can last 2-3 days as we mentioned in the notes. You might notice the flavor gets a little stronger as time passes.

→ Can I substitute the maple syrup with another sweetener?

You sure can! Maple syrup works great with hibiscus, but feel free to try honey, agave, plain sugar syrup, or even stevia if you want fewer calories. Just add more or less to match your taste buds since all sweeteners aren't equally sweet.

→ Is there a way to make this into an alcoholic beverage?

This drink makes a wonderful starter for mixed drinks. Simply add some vodka, white rum, or gin for a basic grown-up version. Want something fancier? Mix it with bubbly prosecco or champagne for a fun hibiscus strawberry fizz. Around 1-2 ounces of liquor per glass usually does the trick.

→ Where can I find dried hibiscus flowers if I don't have tea bags?

You can grab dried hibiscus flowers (sometimes called flor de Jamaica) at natural food stores, fancy tea shops, Latino or Mexican markets, and many online shops. Buying them in bulk often saves you money and they usually taste better than what's in commercial tea bags.

→ Can I make this drink without a blender?

Don't have a blender? No problem. You can crush the strawberries really well using a fork or potato masher, then push the mushy mix through a fine strainer. You'll still get that yummy strawberry flavor, though it might feel a bit different in your mouth and take more work to make.