Refreshing Hibiscus Iced Tea
This vibrant and refreshing hibiscus lemonade is a delightful twist on the classic Arnold Palmer. Perfect for summer celebrations. Sip and savor!
Servings: 8
Equipment
- 1 measuring cup (2-4 cup capacity)
- 1 saucepan
- 1 citrus juicer
- 1 medium carafe (1 liter capacity)
- 1 large carafe or jug (½ gallon capacity)
Ingredients
Lemonade
- ¾ cup granulated sugar
- 4 cups water divided
- 1 cup lemon juice freshly squeezed from about 6 lemons
Hibiscus tea
- 4 tbsp hibiscus tea loose-leaf, see notes for teabags
- 8 cups water
For each serving
- 2 fl oz lemonade
- 4 fl oz hibiscus tea
- 1 fl oz sparkling water hibiscus or lemon flavored
Instructions
Make the lemonade
- In a small saucepan, make simple syrup by combining the sugar with 1 cup of water. Bring to a gentle simmer, turn off the heat, stir to dissolve, and set aside to cool.
- Juice the lemons into a large measuring cup (2-4 cup volume) until you have 1 cup of lemon juice. Add the simple syrup to the measuring cup.
- Pour into a 1-liter bottle or carafe. Add cold water to fill (3-4 cups). Refrigerate.
Make the hibiscus tea
- Add 4 tablespoons loose-leaf hibiscus tea to a ½ gallon jug. Add cool water to fill, steep overnight, and strain before serving.
Make the hibiscus drink
- To a glass with ice, add 2 oz lemonade (more or less, depending on the level of sweetness you prefer), add 4 oz hibiscus tea, then top with sparkling water.
- Garnish with a lemon slice and enjoy!
Notes
- Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
- Using teabags instead of loose-leaf tea: Add 8 teabags to a heatproof ½ gallon jug, fill halfway with boiling water, steep for 5 mins (or longer for a stronger tea), remove the teabags, and fill with ice water.