Lavender Lemonade with Hibiscus

Rating: 4.83 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe was modified from that which I tried at a local restaurant. It was too bitter when I tried it there, so slight modifications were necessary. Hope you all enjoy this recipe.

By BobbieLynn

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Recipe Summary test

prep:
5 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Mix 3 cups water and lemon juice in a large pitcher. Refrigerate until chilled.

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  • Bring remaining 3 cups water, sugar, lavender, and hibiscus petals to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and allow to cool. Strain lavender and hibiscus from liquid and pour into pitcher with lemon water. Refrigerate until cold.

Nutrition Facts

Per Serving:
133 calories; protein 0.2g; carbohydrates 35.3g; sodium 6.1mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

_-*Rasta Pasta*-_
Rating: 5 stars
07/10/2012
Awesome. I used only 1 C sugar and limes from my tree Read More
Helpful
(4)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
_-*Rasta Pasta*-_
Rating: 5 stars
07/10/2012
Awesome. I used only 1 C sugar and limes from my tree Read More
Helpful
(4)
SeahawksBaking
Rating: 5 stars
05/28/2012
Way to watered out I can barely taste the lemon But when I added more lemon it turned out de-lish! Read More
Helpful
(3)
Angie Mmmmm
Rating: 5 stars
06/04/2018
wow. fantastic. I just used the hibiscus as I didnt have lavendar flowers just foliage. right around 12 lemons would give you 1 1/2 c. I subbed in the last 1/2 cup with bottled lemon juice and it worked well. I put a lemon peel in with the hibiscus water to simmer and cooked only 5 minutes as hibiscus can get bitter quickly. instead of waiting for cool down for the last 1c of cold 3c of the cold water I subbed in ice and poured hot liquid over ice. In future I will triple (at least) batch and freeze some as ice cubes or in plastic water bottle to use in the pitcher to keep cold. Yum. Yum. Yum. Did I mention yum? Read More
Helpful
(1)
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Buckwheat Queen
Allstar
Rating: 4 stars
06/11/2018
This is very refreshing. The sweet/tart ratio is spot on. The lavender is very strong. I made a second batch with grapefruit instead of lemon and halved the lavender amount. It was excellent. Thank you for the recipe. Read More
BARNKITTY
Rating: 5 stars
06/25/2017
I used about 1/4C of fresh lavender from our garden and made the tea with the hibiscus before adding in 1/4C honey and 1C sugar while it was cooling. After adding the lemon juice I just did water to taste as one of my pet peeves is a watery lemonade. Beautiful color and fragrance with a wonderful taste. I will definitely do this again. Read More
Becky Knutson
Rating: 5 stars
05/16/2016
Everybody loved it! Read More
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