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Blueberry Hibiscus Lemonade (with Whole Fruit + Real Hibiscus)

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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!

This recipe is part of the cozy mystery cooking club series.
Two glasses of blueberry hibiscus lemonade on a white tray.

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!

A glass of blueberry hibiscus lemonade garnished with lemon slices.

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.
Dried hibiscus petals scattered on a white table.

How to Make Blueberry Hibiscus Lemonade

You’re going to begin by cooking up a blueberry hibiscus simple syrup:

  1. Combine the sweetener and water in a saucepan over medium heat. Stir to dissolve the sweetener until it’s fully suspended in the water. 
  2. Add the dried hibiscus flowers and blueberries then bring it to a boil. 
  3. 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.
  4. Strain the syrup into a bowl or measuring cup or pitcher and allow it to cool.

0To 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.

An Easy Variation

Maybe the idea of purchasing a pound of dried hibiscus give you pause! Not to worry…substitute your favorite hibiscus tea blends (one for one) for the dried flowers. Wildberry Melange or Raspberry Hibiscus Bloom loose leaf teas from Tea Bloom would both add a delicious complexity to this recipe!

Serving Ideas!

  • 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!
Two glasses of blueberry hibiscus lemonade.

Hey, Here Are More Drink Recipes!

Two glasses of blueberry hibiscus lemonade on a white tray.

Blueberry Hibiscus Lemonade

Sip + Sanity | Linda Feller
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!
Prep time.3 minutes
Cook time.7 minutes
Total time.10 minutes
Course.Drinks
Cuisine.American
Number of servings.6
Calories per serving.116 kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 116kcal | Carbohydrates: 30g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 11mg | Potassium: 59mg | Fiber: 1g | Sugar: 28g | Vitamin A: 42IU | Vitamin C: 18mg | Calcium: 11mg | Iron: 0.1mg
Keywords.stove top, summer
Did You Make This Recipe?Be sure to share a comment below!

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