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Strawberry Hibiscus-Tea Lemonade

Juicy strawberries and floral hibiscus create a new jewel-toned spin on the Arnold Palmer -- a mix of tea and lemonade.

  • servings: 8




  • 6 cups water
  • 6 hibiscus tea bags
  • 2 pounds strawberries, hulled and halved
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 cup plus 2 tablespoons fresh lemon juice (from about 3 lemons)
  • 1/4 cup Simple Syrup

Cook's Note

Don't press on the strawberries when straining for juice -- it will make the juice cloudy instead of clear.


  1. Step 1

    Bring water to a simmer in a small saucepan. Remove from heat, add tea bags, and steep for 30 minutes. Discard tea bags, and pour tea into a pitcher. Let cool completely.

  2. Step 2

    Combine strawberries and sugar in a heatproof bowl set over a pot of simmering water. Heat until strawberries release their juices, about 25 minutes. Strain through a sieve into the pitcher. (Stir gently, but do not press strawberries or juice will become cloudy.)

  3. Step 3

    Add lemon juice and simple syrup to the pitcher, and stir to combine. Divide juice among ice-filled glasses. (Or cover, and refrigerate for up to 3 days.)

Martha Stewart Living, June 2008