Hibiscus tea isn’t my favourite when prepared hot but I enjoy it iced. So, I usually only drink this herbal tea during the spring and summer months. A fun way to serve hibiscus tea is layered with lemonade. This gorgeous bright drink is sweet, tangy and a great choice when you need to quench your thirst on a warm day! Plus, the layered effect is sure to impress a crowd. For an herbaceous note, I also like adding fresh mint to this tea lemonade, but that step is completely optional. Learn how to make this easy hibiscus lemonade recipe including tips to make it layered, too!
What is Hibiscus?
Native to Africa, the tropical Hibiscus sabdariffa flower is found in warm climates around the world. The hibiscus plant is also sometimes known as roselle.
The American pronunciation is hai-bi-skuhs. The British pronunciation is huh-bi-skuhs.
The petals from the Hibiscus plant can be dried and steeped like tea for a naturally caffeine-free infusion. When steeped, it produces a vibrant ruby red liquid.
It’s common to find hibiscus in tea blends and other recipes when a red or pink hue is needed. It’s a great natural red dye for food and drinks.
It is important to use food-grade hibiscus when consuming it though.
How to Make Hibiscus Tea
This herbal infusion can be enjoyed hot, iced or even cold brewed.
Start by boiling 1 cup of water. Since hibiscus is an herbal tea (tisane) as it doesn’t come from the actual tea plant (Camellia Sinensis), it can be steeped at boiling water temperature (100°C/212°F).
Pour the freshly boiled water in a mug with 2 teaspoons of dried hibiscus tea or 1 hibiscus tea bag. Cover and let steep for 3-5 minutes.
Remove or strain the tea leaves or tea bag from the mug and enjoy!
If desired, you can add sweetener. However, I don’t recommend adding dairy milk to hibiscus tea.
Hibiscus is acidic so the milk can curdle. Some non-dairy milks may also react this way, so be careful when using a substitute.
What does Hibiscus tea taste like?
The flavour of hibiscus tea is similar to cranberries or even pomegranates. It is sour and tart and that tartness will get stronger the longer it steeps.
Personally, I prefer hibiscus with a bit of sweetener to offset the tart flavour a bit. I also prefer hibiscus tea iced over hot and in this case mixed with lemonade!
How to Make a Layered Lemonade
The secret to making layered drinks is pouring the liquid with the higher sugar content first. When the second liquid is unsweetened or less sweet it will stay separated.
In this case, the fresh lemonade is sweetened with simple syrup and unsweetened hibiscus tea is slowly poured on top of it.
Pouring the unsweetened hibiscus tea very slowly over the sweetened lemonade is key. Too fast and the liquids may blend. It also helps to aim for an ice cube when pouring the tea.
Just don’t forget to stir the layered lemonade before the first sip so the flavours are evenly distributed!
RELATED READ: Try this Colour Changing Butterfly Pea Flower Tea Lemonade Recipe
Easy Hibiscus Lemonade Recipe
This recipe makes 1 glass. Double or triple the recipe to serve more!
Here is what you will need:
For the Hibiscus Tea:
2 teaspoons dried hibiscus (food-grade) loose leaf tea or 1 hibiscus tea bag
1/4 cup hot water, freshly boiled
1 sprig of fresh mint (optional)
For the Fresh Lemonade:
Juice from half a lemon
1/2 cup cold water
1 tablespoon hot water
1 tablespoon granulated sugar
Ice
Directions:
First, make hibiscus tea! Steep the dried hibiscus leaves with a sprig of fresh mint (optional) in freshly boiled water for 3-5 minutes. Cover while steeping.
Remove or strain the tea leaves and sprig of mint. Set aside.
Prepare the fresh lemonade. Combine cold water and fresh lemon juice.
Make simple syrup. Mix together the 1 tablespoon hot water with 1 tablespoon granulated sugar. Add this simple syrup to the lemonade.
Assemble the drink. Fill a tall glass with ice and add the lemonade.
Next, slowly pour the steeped hibiscus tea over the ice cubes to make the layered lemonade.
Garnish with lemon slices and fresh mint. Stir before enjoying!
Hibiscus Lemonade (layered!)
Equipment
Ingredients
FOR HIBISCUS TEA
- 2 teaspoons dried hibiscus food-grade loose leaf tea or 1 hibiscus tea bag
- 1/4 cup water freshly boiled
- 1 sprig of fresh mint optional
FOR FRESH LEMONADE
- Juice from half a lemon
- 1/2 cup cold water
- 1 tablespoon hot water
- 1 tablespoon granulated sugar
- ice
Instructions
TO MAKE HIBISCUS TEA
- 1. Steep dried hibiscus leaves with a sprig of fresh mint (optional) in freshly boiled water for 3-5 minutes. Cover while steeping.
- 2. Remove or strain the tea leaves and sprig of mint. Set aside.
TO MAKE FRESH LEMONADE
- 1. Combine cold water and fresh lemon juice.
- 2. Mix together the 1 tablespoon hot water with 1 tablespoon granulated sugar. Add this simple syrup to the lemonade.
TO ASSEMBLE
- 1. Fill a tall glass with ice and add the fresh lemonade.
- 2. Slowly pour the steeped hibiscus tea over the ice cubes to make the layered lemonade.
- 3. Garnish with lemon slices and fresh mint. Stir before enjoying!
Video
Like this layered hibiscus lemonade recipe? Pin it for later here → https://bit.ly/3LgHUV3
Do you prefer hibiscus tea hot or cold? Let me know in the comments!