Lemonade Three Ways

Nothing beats a cold glass of lemonade during this January heat well unless it hibiscus lemonade ­čÖé

As a baker, I am always using lemon rind in cakes and thus I end up with so many lemons which means I’m ever making lemonade. Today, I’d like to share how I do this and show you how you can make three types of lemonade.

Making lemonade is extremely easy and can be a fun project for little ones to do. All you need is lots of lemons, sugar and water.

Since I’m making two other types of lemonade in addition to the classic lemonade, we’ll also need dried hibiscus flowers and fresh strawberries.

For the hibiscus lemonade, you’ll need to make a syrup with the dried hibiscus flowers. This will entail adding the dried flowers, sugar, water and some ginger slices to a saucepan and bringing to a gentle simmer then allowing to steep for 5 to 10 minutes.

hibiscus syrup

For the sweetener we’ll need a simple syrup made from equal parts water and sugar. I love adding spices to the syrup. I worked with cloves, cardamom seeds and star anise. Add all the ingredients in a sauce pan over medium heat and allow all the sugar to dissolve then set aside.

simple syrup

Now to juice the lemons. I used a manual citrus juice but you can use what you have on hand.

Dilute the concentrated lemon juice with water. Start with a ratio of 1(lemon juice):2(water) and adjust accordingly. Divide the diluted intro three for the different lemonades.

For the classic lemonade, sweeten with the syrup and serve chilled over some ice cubes.

classic lemonade

For the hibiscus lemonade, add hibiscus syrup, taste for sweetness and adjust accordingly.

For the strawberry lemonade, blend the strawberries with the diluted lemon juice and then sweeten with the simple syrup.

strawberry lemonade

There you have it, lemonade three ways.

Best served chilled over ice cubes.

Which one is your favourite?

I absolutely love the hibiscus lemonade.

Video

Lemonade Three Ways

See Detailed Nutrition Info on
  • 8 - 10 lemons
  • Water
  • 1 cup fresh strawberries, washed, hulled and quartered
  • Simple syrup

  • 1 cup granulated sugar
  • 1 cup water
  • 5 cloves
  • 3 cardamom pods
  • 1 star anise
  • Hibiscus Syrup

  • 2 cups water
  • 1 cup dried hibiscus flowers
  • 1 cup sugar
  • 2 inch long ginger, cut into slices

Instructions

In a medium saucepan over medium heat add all the ingredients for the simple syrup and stir to dissolve the sugar. Once dissolved, remove from heat and allow to cool before sieving to remove the spices.

For the hibiscus syrup, add all the ingredients in a medium saucepan over medium heat and stir to dissolve the sugar. Allow to come to a gentle simmer. Turn off heat and allow to steep for 5 -10 minutes. Let it cool before sieving.

Using a manual citrus juicer or lemon reamer or a fork, juice all the lemons. Sieve to remove the seeds.

In three large jugs divide the lemon juice concentrate and dilute each with water using the ratio of 1 to 2. More water can be added according to one's preference.

For the classic lemonade, add simple syrup and it's ready.

For the hibiscus lemonade, add the syrup to the diluted lemon juice. Taste for sweetness and adjust accordingly.

For the strawberry lemonade, blend the strawberries with the diluted lemon juice and then sweeten with the simple syrup.

The simple syrup and hibiscus syrup can be stored in the fridge for up to one month.

 

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