Strawberry Hibiscus-Tea Lemonade

Makes 6 1/4 cups

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


  • 6 cups water

  • 6 hibiscus tea bags

  • 2 pounds strawberries, hulled and halved

  • ¼ cup plus 2 tablespoons sugar

  • ¼ cup plus 2 tablespoons fresh lemon juice (from about 3 lemons)

  • ¼ cup Simple Syrup for Lemonade and Tangerineade


  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. 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. 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.)

Cook's Notes

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

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