Juneteenth Red Hibiscus Strawberry Lemonade

# What You Need:

→ Hibiscus Base

01 - 4 cups water

02 - 1/2 cup dried hibiscus flowers

→ Strawberry Lemonade

03 - 1 cup fresh strawberries, hulled

04 - 1 cup freshly squeezed lemon juice (about 4–6 lemons)

05 - 3/4 cup granulated sugar (adjust to taste)

06 - 2 cups cold water

→ Garnish (optional)

07 - Fresh strawberry slices

08 - Lemon wheels

09 - Fresh mint leaves

10 - Ice cubes

# Step-by-step guide:

01 - Bring 4 cups water to a boil in a saucepan. Remove from heat, add 1/2 cup dried hibiscus flowers, cover and steep for 10 minutes. Strain through a fine mesh sieve, discard solids, and set the infused liquid aside to cool.

02 - Place 1 cup hulled strawberries and 1 cup lemon juice in a blender and puree until smooth. For a smoother texture, press the puree through a fine mesh sieve into a bowl and discard the solids.

03 - In a large pitcher, combine the strained hibiscus tea, the strawberry-lemon puree, 3/4 cup granulated sugar, and 2 cups cold water. Stir until the sugar fully dissolves.

04 - Taste the mixture and adjust sweetness or acidity as needed — add more sugar for sweetness, additional lemon juice for tang, or extra water to mellow the flavor.

05 - Refrigerate the beverage until very cold, at least 1 hour, to allow flavors to meld.

06 - Stir well before serving. Pour over ice and garnish each glass with strawberry slices, a lemon wheel and a sprig of mint, if desired.

# Expert Advice:

01 -

It tastes like a celebration but comes together in less than half an hour
Everyone—from kids to grownups—asks for seconds, sometimes even before the ice has a chance to melt

02 -

If you steep the hibiscus too long, it goes from tart to bitter fast—I've made that mistake with a distracted phone call
Straining the strawberry-lemon puree makes the final drink much smoother, especially if you're sharing with texture-sensitive friends

03 -