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I once had this lemonade at a restaurant and it was so good that I tried to make it exactly like that at home.
2 people made this
- 4 to 5 teaspoons dried hibiscus flowers
- 1L boiling water
- granulated sugar to taste
- 500ml sparkling water, chilled
MethodPrep:10min ›Extra time:10hr › Ready in:10hr10min
- Pour water over hibiscus leaves in teapot, Steep for 10 minutes, pour through a strainer and sweeten to taste. aufbrühen. Let cool then refrigerate for several hours until well chiled.
- Mix with sparkling water and add more sugar to taste. Stir well to dissolve sugar.
Reviews & ratingsAverage global rating:(1)
Refreshing Hibiscus Mocktail
I’ve indulged in my fair share of cocktails this year, but sometimes, I just want a fun, fizzy, non-alcoholic drink. Something cold to savor on a hot afternoon, or an enticing alternative to chilled wine in the evening. Something party-worthy to offer my friends and family members, and all the cute kids who come with them.
This beauty is refreshing and hydrating, and so colorful that it makes a slow afternoon seem downright festive. The outrageous pink color comes from hibiscus tea, which is easy to find at the grocery store if you look for Tazo’s “Passion” blend.
Once the tea has had a chance to cool, we’ll fill our glasses (or a pitcher) with ice. We’ll finish off these drinks with some honey simple syrup (as little or as much as you want), a squeeze of fresh lime juice, and a gentle glug of Topo Chico, the finest of sparkling waters. This hibiscus drink is a fun spin on agua de Jamaica (hibiscus iced tea commonly served in Mexico).
I’ve been on a Topo Chico kick this summer, but really, any sparkling water will do. The end result is full of flavor, lightly sweet, and irresistibly bubbly.
A note on pregnancy safety: Hibiscus is considered potentially unsafe for pregnancy, so out of an abundance of caution, I would not recommend this mocktail if you are expecting.
A Not-Too-Sweet, Non-Alcoholic Drink
The word “mocktail” makes me cringe a little, but this drink? It makes me happy. My issue with mocktails, beyond the name, is that they tend to be sugary sweet. Copious amounts of sugar or soda have always seemed unnecessary, especially since these drinks lack the bite of alcohol.
This mocktail recipe is closer to a homemade LaCroix than a 1950s punch. I wish I could order low-calorie drinks like this at coffee shops, when it’s too late in the day for coffee. In fact, I’d venture to say that we could use more light, fizzy drinks like this right now—what do you say?
More non-alcoholic drinks:
Please let me know how your drink turns out in the comments! I really love hearing from you.
15 Refreshing Summer Drinks
Cool down this Summer with this amazing collection of refreshing summer drinks, from lemonades, iced lattes, infused waters, to fruity iced tea, and more. These drinks are made without refined sugars, packed with amazing flavors, and above all super easy to whip up. Cheers!
Nothing is better than an afternoon spent in a shade on a terrace with an ice-cooled drink in a hand. When summer heat strikes many people reach out for a cooling store-bought beverage that is usually loaded with added sugars and artificial flavors.
This summer you can enjoy your favorite cooling drinks but with less sugar and much more natural flavors. Check out this amazing collection of 15 non-alcoholic refreshing summer drinks.
From simple sugar-free lemonades to zero-calorie lattes, infused waters, and fruity iced teas. these drinks are all-natural, made without refined sugars, easy to whip up and so much healthier than any store-bought stuff.
Sugar Free Hibiscus Lemonade Cooler
Let’s face it…this summer, especially over the past two weeks, the heat has been relentless! I am pretty sure today will be our third or fourth day at 109 degrees or more. These hot Texas days call for a bright and refreshing beverage that the whole family can enjoy. Hibiscus Lemonade Coolers are just we need on a hot day to put a little pep back in our step! Tart, sweet, full of minerals and antioxidants, a little fizzy and completely refreshing, this drink is a snap to whip and just what you need to brighten your day!
I’m sure you have seen or heard about hibiscus tea…or maybe even tried it. On its own hibiscus tea is somewhat tart, like cranberry juice. It has a ton of amazing health benefits like helping with high blood pressure or high cholesterol. Other possible health benefits include help with inflammatory, digestive, and immune issues, as well as helping in speeding up your metabolism. Chocked full of vitamin C, minerals and antioxidants, this is one beverage that can pack a big punch!
Maddie loves coming up with new summer drinks…we always seem to be working outside and enjoying a big glass of iced green tea is one of our favorite ways to cool off….but every once in a while she experiments with something new! This is definitely a favorite, not only because its sugar free and tastes amazing, but its gorgeous to look at…that ruby red color just puts a smile on my face!
For this Hibiscus Lemonade Cooler, we used an herbal tea blend with hibiscus flowers, orange peel, rose hips, lemon grass made by Tazo called Passion. You can typically find it at your local grocery store or order it here. It’s a great tea to have around in the winter months as well and one we have on had all the time! You can use just hibiscus flowers to brew your tea as well if available!
Hibiscus tea, fresh lemon, a little sweetener topped off with sparkling mineral water for a little refreshing fizz, this Hibiscus Lemonade Cooler could not be easier to make! We recommend keeping a batch in the fridge so it’s nice and chilled down when you’re ready to enjoy a glass…or two!
Our Best Mocktail Recipes
You don’t need alcohol to make a great mixed drink! These mocktails are every bit as fun and delicious as their boozy counterparts.
Photo By: Jason Clairy ©Clairy Productions Inc.
Photo By: Jeffrey Neira ©2014 Watershed Visual Media. All Rights Reserved.
Photo By: Jackie Alpers ©2014 Television Food Netword All rights reserved
Photo By: Stephen Murello ©Stephen Murello
When you're craving a sweet-tart, refreshing margarita but don't want the alcohol (or are in the mood for an any-time-of-the-day drink featuring a fun umbrella) break out your blender and start here.
Iced teas tend to get watered down as the ice in your cup melts. Trisha solves that problem by shaking her lemon simple syrup-sweetened tea in a cocktail shaker with ice &mdash and straining the chilled tea into a martini glass for the perfect mocktail.
Ina skips the vodka in this Bloody Mary-inspired mocktail, making it the perfect choice for breakfast or a booze-free brunch.
Sparkling Tropical Mock-tail
With plenty of pineapple and mango, this fizzy mocktail will instantly transport you to the tropics. The sweetness of the fruit is balanced with just a bit of spicy ginger beer and tart lime juice.
Chocolate Martini Mocktail
Calling all chocolate lovers! Bobby amps up classic chocolate milk with extra sweetness and some crushed ice for a drink that&rsquos reminiscent of a frozen mudslide. Best of all, he serves it in a martini glass &mdash with a chocolate sprinkle rim!
This mocktail with homemade cranberry syrup and fresh lime juice is tart, slightly sweet and completely refreshing.
Some of the best cocktails will whisk you away to a sunny island with the very first sip. Why should a mocktail be any different? This sweet and refreshing punch will remind you of the ocean &mdash and a touch of pineapple juice gives it just a hint of tropical flavor.
Turn your favorite coconut-flavored seltzer into a bubbly virgin pina colada.
Mock Grapefruit-Pom Paloma
This refreshing fizzy drink swaps out tequila for the pleasant pucker of grapefruit and pomegranate juices.
Five minutes and five ingredients are all you need to mix up two of these non-alcoholic drinks. Make sure you opt for ginger beer (as opposed to ginger ale). It&rsquos spicier &mdash and the perfect balance for sweet mango.
You won&rsquot miss the gin (or bourbon) with this rickey-inspired mocktail. It&rsquos sweet, bubbly and garnished with a lime wheel. What&rsquos not to love?!
Mock Apple-Cider Sour
Play mixologist with this fizzy apple-cider sour. The flamed orange peel garnish provides a hint of smoke to mimic whiskey's oaked taste.
Kardea makes a simple syrup from fresh squeeze orange juice and honey and uses it to dress up plain, chilled seltzer. The result? A sweet and refreshing sip that&rsquos way better than any cocktail.
You'll hardly miss the vodka with this effervescent mock Moscow mule. The candied ginger garnish adds a little sugar and spice.
Blood orange, thyme and ginger beer (it's non-alcoholic) make this mocktail light, bright and refreshing. If you've never tried it, ginger beer is a spicier, more intensely flavored alternative to ginger ale, and is also delicious on its own.
Sunny's Grapefruit-Coconut Cooler
You don&rsquot need a ton of ingredients to make a great mixed drink. Sunny proves it with her 3-ingredient mocktail. She mixes grapefruit juice, cream of coconut and agave nectar for a sweet and refreshing sip that&rsquos sure to please.
Virgin Mango Margaritas
Break out the blender! Ree&rsquos mixing up refreshing, mango margarita-inspired slushies. She uses lemon-lime soda to give this simple, speedy frozen mocktail it&rsquos familiar flavor.
You only need 4 simple ingredients and some ice to make these pretty and oh-so-flavorful non-alcoholic mixed drinks.
Winter Spice Lemonade
Turn simple, homemade lemonade into an alcohol-free, party-worthy sip by adding fresh ginger, star anise and cinnamon sticks.
Orange Cream Mimosa
When it comes to mixology, it&rsquos good to have choices. And, non-alcoholic mixed drinks are no exception. Grab whatever you have on hand (non-alcoholic sparkling wine, sparkling cider or ginger ale) and use it to top off a simple, homemade orange cream for a fizzy and delicious drink.
GZ&rsquos perfect-for-fall punch is made with apple cider, maple syrup, pear puree and plenty of ground cinnamon. A touch of sparkling cider gives this booze-free beverage a few bubbles, making it feel just like a fizzy mixed drink.
Mock Mango Fizz
Fruity and refreshing, this mango mocktail has all the trappings of a cocktail &mdash except the tequila.
Full Hard Lemonade recipe
This is a really easy and good recipe for hard lemonade. It is a lot stronger than Mike's.
Ingredients (makes 6-7 gallons):
- 12 cans preservative-free Lemonade concentrate (I use Nature's best
brand from Aldi's cause it is cheap, Minute Maid is another option)
- 1 lb Extra light or Pilsen Light Dry Malt Extract
- 2.5 lbs corn sugar
- Yeast nutrient
- Lalvin EC-1118 Champagne Yeast (THIS YEAST IS VERY IMPORTANT, OTHER CHAMPAGNE YEASTS HAVE A HARD TIME WITH THE ACIDITY OF THE LEMONADE, BE SURE TO FOLLOW THE YEAST PREPARATION INSTRUCTIONS BELOW AS WELL)
- Potassium Sorbate
- Appx 8 cups regular cane sugar
Rehydrate yeast by combining 1 cup warm water with 1 tbsp of lemonade concentrate and just a couple yeast nutrient pellets with Lalvin EC-1118 Champagne yeast, Allow to sit for at least a half hour. You should see vigorous action in the yeast when ready.
In a 2.5+ gal brew pot, combine 1 lb Pilsen Light Dry Malt Extract (DME) with 3 lbs corn sugar to appx 2 gal boiling water. This will give you appx 9% abv when finished. To increase alcohol, increase sugar and/or DME, use less sugar to lower ABV). Stir until completely disolved Remove from heat, and 7 tsp yeast nutrient.
Combine wort in large plastic fermentor bucket with 10 cans lemonade concentrate, and enough cold water to fill bucket to bring total volume to 6 gal. Make sure temp is between 65 - 75 degrees, and take initial hydrometer reading. Pitch in your yeast starter. Put lid and airlock on fermentor and allow to ferment at room temp.
You should see steady fermentation within 2 -3 days, that will last 1-2 weeks. Allow to ferment completely out before attempting to bottle.
Take hydrometer reading. You should be right around .998 &#8211 1.002 specific gravity.
In a large sauce pan, add 8 cups cane sugar (or to taste), 2 cans Lemonade concentrate, and 3 cups water and, stirring continuously, bring to a simmer. Remove from heat, and disolve 3.5 tsp potassium sorbate. Add lemon/sugar/sorbate solution to a 7 gal bottling bucket. Rack fermented lemonade from carboy into bottling bucket with the sorbate solution, stirring thoroughly.
You can bottle in beer or wine bottles, or you can keg. Even with the sorbate, you will probably get a little bit of carbonation as it sits, but it is usually not enough to pop a cork. I usually keg, and force carbonate.
It is ready to drink on bottling day.
Not quite that much, I usually do a few small dashes out of the container of nutrient.
Also, to answer oscarjets' question, yes you could! You could use any of the concentrates and make something similiar to wine coolers if you wanted to. The acidity of the lemonade is quite a bit so if you used maybe a fruit punch, it wouldnt be as much. Either way, having healthy yeast is important in any fermentation so I would still "prep" the yeast as in the recipe.
I tried something that worked great with my recent batch of hard lemonade. So I thought I'd pass it on.
Originally, I wanted to flavor part of the batch with hibiscus. I tasted Revolution Brewery's Rosa a few weeks ago, and loved the hibiscus flavor. So why not try it with my latest batch of hard lemonade, especially since I was out of town and left it in the primary too long (got a bit yeasty tasting).
I bought a pound of hibiscus flowers and heated about half of them with three cups of water. I let it come to a boil for about one minute, and then turned off the heat and let it cool to room temp. I put it in the fridge for a few hours. Then I racked my primary into a gallon jug (filled it to about 90%), and then added a half cup or so of the hibiscus concentrate. There was still alot of yeast suspended in the liquid. I figured I'd rack the mixture after I mixed it and let it sit for a while.
And then an amazing thing happened. In about 30 minutes, the yeast completely clumped (flocullated) and settled to the bottom. I was floored. I quickly racked off the cleared lemonade on top into a clean container, and then used the remaining concentrate to clarify the rest of the skeeter pee I had made in another container. It worked there too.
I didn't taste a strong hibiscus flavor, but adding the concentrate was an excellent way to clarify the lemonade and made it a pretty red/pink color.
Just thought I'd pass this along. Next time, I'm going to do one of two things (in addition to racking out of my primary sooner). First, I may use less concentrate to just get the cool color. Second, I'm going to try a commercial concentrate to see if I can't get an actual hibiscus flavor. I might even put the flowers directly into the secondary for a few days to see if that works.
I'd welcome anyone with any ideas to let me know if they have had any similar experiences.
Teavana Passion Tango Tea vs Tazo Passion Tea
While the Teavana chain of tea shops no longer exist (so sad), the Teavana brand of tea lives on. In fact, Starbucks owns Teavana and that’s the brand they use for all their iced teas and hot teas.
Since we can’t get our hands on Teavana Passion Tango, most online copycat recipes recommend using Tazo Passion tea bags. And actually, I do too, but with a few tweeks.
Don’t get me wrong, simply combining passion tea and lemonade, creates a tasty ice cold drink. However, its flavor won’t quite be the same as the one you get from Starbucks, if that’s what you’re after.
This is the case since the Teavana Passion Tango herbal tea blend has a few additional ingredients compared to the Tazo Passion blend. Take a look at the table below. You can see that even though the Teavana and Tazo ingredients are similar, they’re not identical.
What is Jamaican flower aka Hibiscus?
Also known as the Jamaican Rose, Roselle or Jamaican flower, it is a flower of African origin (Hibiscus sabdariffa) of the Malvaceae family. It can be used both in cold drinks like this Jamaican water, and in hot drinks like Jamaican tea.
It has a slightly sour taste, similar to that of blueberry, so it is added sugar to soften it. Once sweet it tastes fresh and exquisite.
As mentioned, Agua de jamaica aka Jamaica water or hibiscus water is an infusion based on hibiscus flower. You can brew it in hot water like a tea or make a cold brew, which would result in slightly weaker extraction, but it’s still very nice to drink.
Have you tried Jamaica water? It’s refreshing and will fill your table with color. Here I show you how to do it easily.
Step by step recipe is given further below. Enjoy!
Jamaica water is a very popular, delicious and refreshing drink, which can never be missed at Mexican parties.
Its beautiful red color, goes very well with decorations, especially in those where we need water of three colors (colors of the Mexican flag) green, white and red.
Generally Green is lemon/lime water, white is horchata water and Red is Jamaican water.
6. Strawberry Basil Kombucha Recipe
Refreshment at its finest, Strawberry Basil Kombucha is as fresh as it gets. Using ripe strawberries and leaves of basil, this kombucha recipe is a guaranteed winner if you're looking to brew kombucha with a twist. In a saucepan, simmer your strawberries, basil, and sugar, then allow to cool. Once it's done, add to your homemade kombucha and let it rest for a few days. It's hard, but it's well worth the wait! If you need a little something extra, add a shot of white rum or vodka for a killer strawberry basil kombucha cocktail.
Balsamic Lemonade + Vodka Cocktail
Maybe its because I live in Los Angeles where almost everything is acceptable… but recently, just this summer in fact, with the help of a few of my local friends (you know who you are) I have discovered how wonderful everything can be with a little cocktail every once in a while in the middle of the afternoon on a day off. I always thought it was weird that people who have wine with lunch, or mimosas with brunch… but now I realize just how wonderful a great little concoction can be when shared with a handful of good friends on a random afternoon.
Just this past weekend a friend of mine gave me about 10 pounds of lemons from their tree. I went right home and make Strawberry Basil Lemonade, because really, what else is better than that. But then I still had about 1/2 of the lemons left so I racked my brain and decided to make Balsamic Lemonade cocktails. They rival the strawberry basil lemonade too… they are just that good!
Recently we have had great weather down in sunny So Cal… its been warm and sunny and perfect beach weather. I don’t know about you… but a crisp cool and refreshing cocktail is the perfect way to cool down on a summer day. And this Balsamic Lemonade with a hit of Vodka did just the job! It’s for sure a new part of my weekend routine!