Anti-Inflammatory Hibiscus Strawberry Lemonade
Anti-Inflammatory Hibiscus Strawberry Lemonade
Ingredients
- 4 cups water, for boiling
- 1 cup dried hibiscus
- 1 cinnamon stick
- 2 cups strawberries
- 1 cup water, for blending with strawberries
- 4 lemons, juiced
- as needed sweetener, to taste
- 4 cups cold water, additional
- as needed ice, for serving
Instructions
- 1
In a medium saucepan, bring 4 cups of water to a rolling boil over high heat. Once boiling, add the 1 cup of dried hibiscus and the 1 cinnamon stick. Reduce heat to low and simmer for 5 minutes.
⏱️ 5 min
- 2
Carefully strain the hibiscus tea mixture through a fine-mesh sieve into a heatproof pitcher or bowl. Discard the hibiscus and cinnamon stick. Allow the tea to cool completely to room temperature, then refrigerate for at least 1 hour to chill thoroughly.
⏱️ 60 min
- 3
While the tea is chilling, combine the 2 cups of strawberries and 1 cup of water in a blender. Blend on high speed until completely smooth. You may strain this mixture through a fine-mesh sieve for a smoother lemonade, or leave it as is for a thicker, pulpier texture.
⏱️ 5 min
- 4
In a large pitcher or container, combine the chilled hibiscus tea, the freshly squeezed juice from 4 lemons, the blended strawberry mixture, and the additional 4 cups of cold water. Stir well to combine all ingredients.
⏱️ 3 min
- 5
Taste the lemonade and add your preferred sweetener, a little at a time, stirring until it dissolves and the lemonade reaches your desired level of sweetness.
⏱️ 2 min
- 6
Serve the Anti-Inflammatory Hibiscus Strawberry Lemonade immediately over plenty of ice and enjoy its refreshing and healthful benefits.
Kitchen Tools
Anti-Inflammatory Hibiscus Strawberry Lemonade
- 4 cups water, for boiling
- 1 cup dried hibiscus
- 1 cinnamon stick
- 2 cups strawberries
- 1 cup water, for blending with strawberries
- 4 lemons, juiced
- as needed sweetener, to taste
- 4 cups cold water, additional
- as needed ice, for serving
Instructions
- 1
In a medium saucepan, bring 4 cups of water to a rolling boil over high heat. Once boiling, add the 1 cup of dried hibiscus and the 1 cinnamon stick. Reduce heat to low and simmer for 5 minutes.
⏱️ 5 min - 2
Carefully strain the hibiscus tea mixture through a fine-mesh sieve into a heatproof pitcher or bowl. Discard the hibiscus and cinnamon stick. Allow the tea to cool completely to room temperature, then refrigerate for at least 1 hour to chill thoroughly.
⏱️ 60 min - 3
While the tea is chilling, combine the 2 cups of strawberries and 1 cup of water in a blender. Blend on high speed until completely smooth. You may strain this mixture through a fine-mesh sieve for a smoother lemonade, or leave it as is for a thicker, pulpier texture.
⏱️ 5 min - 4
In a large pitcher or container, combine the chilled hibiscus tea, the freshly squeezed juice from 4 lemons, the blended strawberry mixture, and the additional 4 cups of cold water. Stir well to combine all ingredients.
⏱️ 3 min - 5
Taste the lemonade and add your preferred sweetener, a little at a time, stirring until it dissolves and the lemonade reaches your desired level of sweetness.
⏱️ 2 min - 6
Serve the Anti-Inflammatory Hibiscus Strawberry Lemonade immediately over plenty of ice and enjoy its refreshing and healthful benefits.