- 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.
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
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.