(Makes 2 gallons)
- 10 ounces dried loose-leaf hibiscus tea leaves
- 12 1/2 cups water
- In a large sauce pan over medium, bring water to a boil.
- Add dried hibiscus leaves, reduce heat to low and simmer leaves for 10 minutes.
- Remove from heat and let cool slightly before straining hibiscus concentrate to remove the spent tea leaves.
- 2 cups hot water
- 3 1/2 cups superfine sugar
- 4 cups lemon juice, freshly squeezed (approximately 20 lemons)
- 12 cups cold water
- 5 cups (40 ounces) club soda Ice
- 1/4-inch thick sliced lemon wheels for garnish
- Cane sugar, simple syrup or agave nectar for serving
- In a container large enough to hold over two gallons, add hot water and sugar. Whisk to dissolve sugar.
- Squeeze lemons and add the juice and cold water. Whisk until well blended.
- Add hibiscus concentrate, stirring until well blended. Chill if not serving immediately.
- Transfer to a large pitcher or beverage dispenser. Add club soda just before serving. Pour over ice in your choice of glass, and garnish with a lemon wheel. Serve alongside a liquid sweetener to easily adjust to desired sweetness.
- The hibiscus lemonade without club soda can be stored in the refrigerator for up to seven days.
Note: If you’re serving this beverage in a closed dispenser and/or over a long period of time, reserve the club soda on the side to add individually and top off each glass while serving—this avoids excess pressure buildup that can cause leaks, and also maximizes bubbles.
Credit : Nordstrom cafe