Usuba
Hibiscus Lemonade with Fresh Berries
A refreshing beverage with rich hibiscus flavor and berry sweetness. Made from concentrated syrup that can be prepared in advance. Served cold with sparkling water, ice, and fresh berries.
- Total
- 60 min
- Standard serving
- 115.8 g
Ingredients
Total 6
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Pour the hibiscus petals into a pot, fill with cold water. Add about 150 g of sugar.
- 3
Step 3
Place on medium heat, bring to a boil. Reduce heat to low and simmer for 20 minutes to create a rich, tart broth with an intense color.
- 4
Step 4
Strain the broth through a fine sieve. Return the clear broth to the saucepan.
- 5
Step 5
Add the remaining sugar and stir. Place the pot on low heat and cook, stirring, until the sugar is completely dissolved. Remove from heat. You will get a concentrated sweet and sour base. This syrup can be stored in the refrigerator for up to 2 weeks.
- 6
Step 6
Mash about a third of the berries with a fork in a separate bowl to release their juice. Leave the remaining berries whole.
- 7
Step 7
Mix the hot (or cooled) base with mashed and whole berries. Let it steep for 15–20 minutes.
- 8
Step 8
Try the mixture. If it lacks acidity, add lemon juice to taste. This syrup can be stored in the refrigerator for a maximum of one day.
- 9
Step 9
To serve, pour the concentrate into glasses and dilute with carbonated or drinking water in a 1:2 or 1:3 ratio to taste. Add ice and garnish with whole berries and a lemon slice.
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