Hibiscus Lemonade

This refreshing and easy hibiscus drink combines the best of 2 worlds: bissap (hibiscus juice or agua de Jamaica), and lemonade.

Ways to enjoy your hibiscus lemonade:

• cold and sweet

• warm and sweet

• cold and unsweetened

• warm and unsweetened

• as a popsicle or ice-cream

• as a basis for cocktails or margaritas

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Hibiscus Lemonade

Yield: 10

Author: mddolce

Prep time: 5 MinInactive time: 1 H & 5 MTotal time: 1 H & 10 M

Ingredients

• 2 to 2.5 cups of hibiscus flower*
• 4 L of water
• 2 cups pineapple juice
• 10 mint leaves
• 4 juicy lemons
• sugar or your favourite sweetener (optional)
• Ice-cubes

Instructions

Hibiscus Juice/ Bissap/ Agua de Jamaica

1. In a large sauce pan, add 4 L of water and bring to boil.
2. Once water starts boiling, place the hibiscus flower in a bowl, and rinse with cold water. Scoop out the flowers from the water and add to boiling water. Any debris or dust should remain at the bottom. This process should be quick.
3. Turn heat off. Wash your mint leaves with baking soda and water and add mint leaves to juice. Cover and let cool down for about an hour.
4. Remove mint and hibiscus flowers. Use a sieve to filter the juice if needed.
5. Add sugar to taste and pineapple juice. Mix until sugar dissolves. Once sugar is added refrigerate within an hour to avoid fermentation.
6. Store in an air-tight containers and refrigerate for up to 3 days or freeze for up to 2-3 months.

Drink Assembly

1. Cut lemon(s) in half and squeeze lemon to obtain fresh lemon juice. Use a clean container as a vessel.
2. Use about a 1 tbsp of lemon juice for each cup of hibiscus juice. For every liter hibiscus juice gradually add (to taste) about a 1/4 cup of lemonade.
3. Enjoy with ice or warm!

mddolce.com/eng/hibiscus-lemonade

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