Hibiscus Cucumber Lemonade
Serves
6-8Hibiscus Cucumber LemonadeServes 6-8
Prep Mins
1010 Mins 20 Mins 30 Mins
Total Mins
20
Ingredients
For the lemonade:
- 1 cup granulated sugar
- 2 cups water, divided
- ½ cup dried hibiscus flowers
- 6 SUNSET® Mini Cucumbers, peeled and chopped into large chunks
- 1 cup lemon juice, freshly-squeezed
- Ice
For serving:
- 1 thinly sliced Mini® Cucumber, for garnish
- 1 thinly sliced lemon, for garnish
Directions
- In a medium-sized saucepan over high heat, combine the sugar and 1 cup water and bring to a boil. Stir until the sugar is completely dissolved. Add the hibiscus flowers and turn off the heat. Allow to steep for 10 minutes. Strain the mixture through a fine-mesh strainer and allow it to cool.
- Meanwhile, add the cucumber and lemon juice to a blender and blend on high for 30 seconds to one minute, or until the cucumbers are pureed. Strain the mixture through a fine-mesh strainer and set aside.
- To assemble the lemonade, combine the cucumber-lemon juice and the remaining cup of water in a large pitcher. Add ½ cup of the hibiscus flower simple syrup, tasting and adding more as needed to achieve desired sweetness.
- Fill cups with ice, add cucumber and lemon garnishes, then fill with lemonade.
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