Sparkling Hibiscus Lemonade
Sparkling Hibiscus Lemonade
Ingredients
- 3 1/2 cups (875 ml) cold water
- 1/4 cup (10 g) dried hibiscus flowers (see note) or the contents of 3 hibiscus tea bags
- 3 limes
- 1/3 cup (70 g) sugar
- Ice cubes
- 1/2 cup (125 ml) mango sparkling water, cold (see note)
Instructions
- In a small pot, bring 1 ½ cups (375 ml) of the water to a boil. Remove from the heat. Add the hibiscus flowers and let infuse for 5 minutes.
- Strain the tea through a sieve placed over a large measuring cup or bowl. Compost the flowers. Let cool. Cover and refrigerate for 1 hour or until the tea has completely chilled.
- Meanwhile, on a work surface, peel 2 limes down to the flesh and cut in half. Compost the peels.
- In a blender, purée the peeled limes with the sugar and remaining water until smooth. Strain the lime mixture through a sieve placed over another large measuring cup or bowl. Compost the residue. Cover and refrigerate until ready to serve.
- On a work surface, slice the third lime into thin rounds.
- Fill four tall glasses with ice cubes. Top with the lime mixture. Add the hibiscus tea and sparkling water. Decorate with the lime slices.
Sparkling Hibiscus Lemonade