Summer simply demands cool and refreshing drinks, and lemonade tops many of our lists. But while ordinary lemonade can quickly grow repetitive, this concoction is consistently a delight. It deviates from common recipes in two main ways—first by adding some delicious hibiscus into the flavor profile, and second by changing the texture to a shaved ice, slushy feel. The result is a delectable drink that goes well beyond merely providing refreshment from the heat.
Hibiscus lemonadeKristan Raines
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Things You’ll Need
1 cup water
4 tbs granulated sugar
1 heaped tbs of dried hibiscus flowers
2 tbs fresh lemon juice
1 1/2-2 cups ice
Fine mesh sieve
Medium sealable jar
Add the sugar and 1/2 cup of the water to a small saucepan set over medium-high heat. Stir to dissolve the sugar and allow the mixture to just come up to a boil. Remove from heat and add the dried hibiscus flowers. Cover the pan and let steep for 20 minutes.
Steeping hibiscusKristan Raines
Strain the hibiscus tea through a fine mesh sieve and into a sealable jar. Add the remaining 1/2 cup of water and lemon juice, and stir to combine. Seal the jar and place in the refrigerator until fully chilled.
Staining hibiscus leavesKristan Raines
Add the hibiscus lemonade to a blender along with 1 1/2 cups of ice and blend until smooth, but still maintains a thick, slushy texture.
Blended with iceKristan Raines
If you want a thicker frozen lemonade, simply add the remaining 1/2 cup of ice.
Divide between two glasses and enjoy right away.
Finished drinksKristan Raines