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Hibiscus Arnold Palmers

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Hibiscus Arnold Palmers
Votes: 5
Rating: 3
You:
Rate this recipe!
Servings
5 to 6 cups
Ingredients
For the Lemon Simple Syrup:
  • 1 cup granulated sugar
  • zest from 1 medium lemon
  • 1 cup water
For the Hibiscus Lemonade:
  • 1/2 cup dried hibiscus petals
  • 1 cup boiling water
  • a pinch of ground cinnamon
  • 1 1/2 cups freshly squeezed lemon juice strained
  • 4 cups to 6cold water
  • 1 cup lemon simple syrup recipe included
  • Ice for serving
  • lemon slices for garnish
Servings
5 to 6 cups
Ingredients
For the Lemon Simple Syrup:
  • 1 cup granulated sugar
  • zest from 1 medium lemon
  • 1 cup water
For the Hibiscus Lemonade:
  • 1/2 cup dried hibiscus petals
  • 1 cup boiling water
  • a pinch of ground cinnamon
  • 1 1/2 cups freshly squeezed lemon juice strained
  • 4 cups to 6cold water
  • 1 cup lemon simple syrup recipe included
  • Ice for serving
  • lemon slices for garnish
Votes: 5
Rating: 3
You:
Rate this recipe!
Instructions
For the Lemon Simple Syrup:
  1. In a small bowl, combine 1 cup granulated sugar and zest from 1 medium lemon. Use your fingers to rub the zest into the sugar — this will help release oil from the lemon zest, infusing your sugar and making it more flavorful.
  2. In a medium, heavy-bottomed saucepan over medium heat, combine the sugar and zest (from the 1st step) with 1 cup water. Whisk the mixture until the sugar is dissolved, and bring the mixture to a boil. Let boil for 1 minute before removing from heat and transferring to a wire rack to cool completely. After about a minute on the wire rack, add 2 to 3 sprigs of fresh thyme and whisk gently into the mixture. Let sit for 30 minutes.
  3. Once the mixture has cooled for around 30 minutes, strain the syrup into a small glass jar. Discard the zest and thyme. Refrigerate the syrup overnight to cool completely.
For the Hibiscus Lemonade:
  1. In a small bowl, combine ½ cup dried hibiscus leaves, 1 cup boiling water, and a pinch of ground cinnamon. Let steep for at least 1 hour, letting the water come to room temperature and the color becomes a bright and vivid magenta. Strain into a large pitcher and discard the hibiscus petals.
  2. Add 1 ½ cups freshly squeezed lemon juice to the hibiscus tea. Add 4 cups of water and ice, giving the mixture a good stir. After adding the water and ice, taste the mixture. If you find it to be too tart, add around 1/4 cup of water, tasting after each addition to your liking.
  3. Pour in 1/2 cup simple syrup and stir. Taste the lemonade for sweetness, and add more simple syrup in small increments until you find your ideal level of sweetness. Garnish with lemon slices and serve immediately.

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