Ingredients
Equipment
Method
- Zest your lemons and add to saucepan while preparing remaining ingredients.2 tablespoon lemon zest
- Juice your lemons and strain out the pulp and seeds.
- Add the freshly-squeezed lemon juice to your pitcher and set aside.1 cup lemon juice
Hibiscus Simple Syrup
- To the saucepan with lemon zest, add 4 cups of water and bring to a boil.4 cups water
- Reduce to a simmer and add the hibiscus leaves as well as 8 packets of Stevia. Stir occasionally and allow to simmer for several minutes before removing from heat and allowing to cool. This creates the simple syrup mixture.NOTE: Allowing to cool is an important step, especially if using a glass pitcher. Don't pour simmering hot water directly into glass pitcher to prevent cracking.½ cup dried hibiscus, 8 packets Stevia extract
Lemonade
- Strain the simple syrup through the fine mesh strainer into your pitcher. If any hibiscus pieces breach the strainer, be prepared to strain again.
- Add remaining Stevia packets and 6 cups of water. Taste and adjust the Stevia or water as desired.7 packets Stevia extract, 6 cups water
- Allow to cool for several hours, or leave overnight before serving. Enjoy!mint sprigs, lemon slices
Nutrition
Notes
Add more or less of any ingredient to adjust to your liking. At the end of the recipe, it will be easier to make adjustments using water (dilute), lemon juice (add lemon flavor), or Stevia (add sweetness).
The lemonade is best after cooling in the refrigerator for several hours or overnight.
If using granulated sugar in place of Stevia, use 2 level teaspoons to substitute for one Stevia packet. For this recipe, that would equal 30 teaspoons granulated sugar.
The time required for the recipe notes an additional hour, totaling an hour and 20 minutes. This is calculated to accommodate minimum refrigeration time to cool the lemonade.
If using Truvia, you will likely need to add more to achieve the same sweetness level.