Hibicus Lemonade

Hibiscus Lemonade — Monthly Feature, May

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.

dried hibiscus flower

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


  1. 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!)
  2. Let cool about 30 minutes, then strain the concentrated tea through a fine mesh sieve.
  3. Dissolve the honey in 1 cup hot water and add to the tea.
  4. Add the lemon juice and remaining filtered water to make a gallon.
  5. Chill in the refrigerator and serve over ice.

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