Blueberry Hibiscus Lemonade isn’t just a refreshing drink. It’s made with antioxidant rich ingredients like whole blueberries and real hibiscus flowers. Go ahead…take a sip!
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Blueberry Hibiscus Lemonade
In the Cozy Mystery Cooking club, we’re reading ‘Death of a Kitchen Diva’ by Lee Hollis, set in Maine. Of all the foods that Maine is know for, I was immediately drawn to blueberries for this book-inspired recipe.
They’re in season right now, so it makes all kinds of sense! Even if they weren’t, wild Maine blueberries can be found in your grocer’s freezer section just about all year.
I think it’s pretty common knowledge that blueberries are a superfood and packed with antioxidants, but did you know that hibiscus is another source of antioxidants? Yep! Combined with vitamin C rich lemon juice, this is a pretty good for you summer sipper!
Ingredients for Blueberry Hibiscus Lemonade
- Blueberries — fresh or frozen and wild, if you can get them.
- Dried hibiscus flowers — these can also be steeped to make tea (I love a steamy cup of hibiscus tea sweetened with a touch of honey) and used in some other unexpected ways! They produce a beautiful garnet color and fresh, tart flavor.
- Lemon juice — fresh squeezed is the best!
- Sweetener — you’ve gotta use some sweetener to balance the hibiscus and lemon juice, but you have options. You can use white granulated sugar, honey, or blue agave syrup interchangeably in this recipe. Each will bring their own flavor profile. Bear in mind, if going with an alternative like stevia, you’ll need to adjust the amount.
- Water — I used filtered straight from my fridge dispenser.
How to Make Blueberry Hibiscus Lemonade
You’re going to begin by cooking up a blueberry hibiscus simple syrup:
- Combine the sweetener and water in a saucepan over medium heat. Stir to dissolve the sweetener until it’s fully suspended in the water.
- Add the dried hibiscus flowers and blueberries then bring it to a boil.
- Reduce the heat and simmer for 3 to 4 minutes. Some of the blueberries will burst and release their juices, but you can help the shy ones along by crushing them with a wooden spoon.
- Strain the syrup into a bowl or measuring cup or pitcher and allow it to cool.
To make it into lemonade, add the water and lemon juice and stir to combine. Chill the lemonade until it’s cold, or serve it immediately over ice.
- Turn this in to a delicious summer cocktail by adding your favorite spirit.
- Use the blueberry hibiscus simple syrup to flavor other cocktail recipes that call for simple syrup.
- Add the syrup to pureed blueberries and some water to make popsicles!
Hey, Here Are More Drink Recipes!
- Hibiscus Tea Mimosas
- Hard Pineapple Lemonade
- Big Batch Frozen Pink Cadillac Margarita
- Easy Apricot + Basil Sangria for Two
- Green Tea Yuzu Sour Mocktail
Blueberry Hibiscus Lemonade
- ¾ cup granulated sugar
- 1 cup water
- ¼ cup dried hibiscus flowers
- ¾ cup wild blueberries fresh or frozen
- 4 cups filtered water
- 1 cup lemon juice fresh squeezed
- Combine sugar and water in a saucepan over medium heat and stir until the sugar is dissolved. Add dried hibiscus flowers and blueberries to the pan and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes. Use a wooden spoon to gently press unpeopled blueberries to release their juices.
- Strain the liquid through a fine mesh strainer into a measuring cup or pitcher and cool.
- Once cool, combine the syrup with filtered water and lemon juice and stir well. Refrigerate until cold. Serve over ice.
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.
Abbie Briggs says
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