Hibiscus Limonada

Brazilian limonada was popularized across the country in the mid-twentieth century. It’s prized for its blend of sweetened condensed milk, ice, and tart whole limes, peel and all, resulting in a beverage that is incredibly thirst-quenching and velvety smooth. Here, that same technique gets a botanical twist: hibiscus tea stands in for the plain water, adding floral depth and turning the drink an enchanting blush pink. Hibiscus Limonada makes an ordinary afternoon on the porch a moment to refresh and savor.

Why You’ll Love This Recipe

• It’s a unique and beautiful floral evolution of the classic Brazilian limonada.
• It’s vibrant, refreshing, and cooling — perfect for warm days!
• The ingredient list is short.
• The beverage comes together easily and quickly.
• The recipe can be scaled to serve a crowd.
• Hibiscus Limonada can be made in advance.

A Few Notes on Hibiscus

• You can find hibiscus in many grocers and specialty shops. I usually source mine from Whole Foods, Mountain Rose Herbs, Frontier Co-op, or my local natural food store.
• Culinary hibiscus (Hibiscus sabdariffa) is sometimes called Roselle, and is thought to originate from West and Central Africa. Some botanists suggest it may have ties to parts of Asia as well.
• Hibiscus tea often says hibiscus “flower” tea. Hibiscus tea is in fact the dried calyces of the hibiscus plant, not the petals. The calyx is the cup-like structure that surrounds the seed pod.
• The color of hibiscus tea is a hue of crimson or ruby.
• The flavor profile of hibiscus tea is predominately tart, a kin to cranberry or sour cherry, but made complex and balanced with fruity, floral undertones.

Hibiscus Limonada

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• Author: Kitchen Fairy

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Description

Special Equipment: High-powered blender, large fine-mesh sieve, beverage pitcher, decorative serving glasses.

Servings: 4-6

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Ingredients

Units USM Scale 1x2x3x

• 4 cups filtered water
• 4 tablespoons dried culinary-grade hibiscus
• 2 tablespoons granulated sugar
• 1/4 teaspoon sea salt
• 4 medium limes, scrubbed, washed, and cut into wedges (more for garnish)
• 8 oz/ 3/4 cup sweetened condensed milk
• 4 cups ice, more for serving

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Instructions

Hibiscus Tea

1. In a medium pot, bring 4 cups of water to a boil. Remove from the heat, add the hibiscus, sugar, and salt. Stir and cover with a tight-fitting lid. Steep hibiscus for 15 minutes.
2. Using a fine mesh sieve, strain the hibiscus tea into a heat-proof container, press the hibiscus to extract as much tea as possible, and discard solids.
3. Cool to room temperature, then chill completely in the fridge for use in the final drink.

Hibiscus Limonada

 

1. To the carafe of a blender, add the prepared limes, sweetened condensed milk, cold hibiscus tea and 4 cups of ice.

2. Pulse the mixture 8 times. You should still see chunks of rind and ice.

3. Set the sieve over your serving pitcher and strain the Hibiscus Limonada mixture into the pitcher. Press the solids to release as much liquid as possible. Cover the finished Hibiscus Limonada and place in the fridge to chill for at least 15 minutes or up to 3 days.

Serve

1. Fill your serving glasses ¾ full with ice.
2. Stir the Hibiscus Limonada to recombine and pour even amounts into your serving glasses with ice.
3. Garnish with a lime wheel or wedge, and/or edible flowers.
4. Serve freezing cold with a metal or paper straw and enjoy!