I started making Iced Hibiscus Cooler at my restaurant, Seychelles way back in the 80s and 90s. We also made Homemade Lemonade, but customers sometimes asked for a 50/50 blend of Lemonade and Iced Hibiscus Cooler. It was a customer favorite. Hence the creation of Hibiscus Lemonade. Whenever I have a food booth, I’m always sure to make and bring this tea to sell or sample. It’s always a big hit.
I use dried hibiscus that I buy in bulk at Whole Foods or any health food store should carry it in their bulk section.
I also found this interesting article on the Whole Foods website about the hibiscus flower. Check it out.
Makes 1 gallon of hibiscus lemonade.
- ¾ cup dried hibiscus flower
- 3 cinnamon sticks
- 3 whole cloves
- 1 gallon filtered water
- 8 ounces honey
- 4 cups lemon juice, squeezed from about 12 to 16 lemons
- In a large pot, simmer 2 quarts of filtered water with the hibiscus flower, whole cloves and cinnamon. Simmer for 3 to 4 hours (yes, hours!)
- Let cool about 30 minutes, then strain the concentrated tea through a fine mesh sieve.
- Dissolve the honey in 1 cup hot water and add to the tea.
- Add the lemon juice and remaining filtered water to make a gallon.
- Chill in the refrigerator and serve over ice.