Description
A vibrant fusion of sun-ripened mango, tangy hibiscus, and bright lemon zest. This tropical elixir blends floral notes with sweet-tart layers, creating a refreshing drink perfect for summer.
Ingredients
1 cup hibiscus flowers (dried, unsweetened)
4 cups water (divided)
1 1/2 cups granulated sugar
Zest and juice of 6 lemons
2 ripe mangoes, peeled and chopped
1 cinnamon stick (optional)
2 whole cloves (optional)
Instructions
Bring 2 cups water to a boil. Add hibiscus flowers, cinnamon, and cloves. Reduce heat, cover, and steep for 15 minutes.
Strain the hibiscus tea into a large pitcher. Discard solids.
In a blender, puree chopped mangoes until smooth. Set aside.
In a saucepan, combine 2 cups water, sugar, and lemon zest. Cook over medium heat until sugar dissolves, then remove from heat.
Stir in lemon juice and mango puree into the hibiscus tea.
Chill the lemonade in the refrigerator for at least 1 hour before serving.
Notes
Adjust sweetness by modifying the sugar quantity. For a smoother texture, strain the mango puree. Substitute hibiscus tea with store-bought versions if available. Serve chilled over ice.
- Prep Time: 30
- Cook Time: 20
- Category: Lunch
- Method: Infusion
- Cuisine: American Latin Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 35g
- Sodium: 40mg
- Fat: 0.3g
- Saturated Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg