This refreshing Strawberry Hibiscus Lemonade, my goodness, you’ll wanna kick back on the patio with a large glass of it. The combination of fresh strawberries, lemon juice, and scratch-made hibiscus syrup is what you’ll find here. A batch of this delicious and tropical lemonade will go quickly…a summertime essential, but it’s also so lovely to enjoy no matter the season! Sip, sip, hooray y’all!

strawberry hibiscus lemonade glass with fresh mint

Listen, living in Florida calls for me to have an iced beverage of some sort on deck at all times 😅, ha. In all seriousness, I have an obsession with all things hibiscus in any form; I just love it. My spiced sorrel tea is one of my favorites, ever- gahhh. I wanted to fuse together two of my most beloved things: strawberry lemonade and hibiscus flavor.

glass of strawberry hibiscus lemonade on white coaster

If you have a batch of strawberries on hand, fresh lemon juice, and score up some dried hibiscus…you are in business for something good! This strawberry hibiscus lemonade is easy to bring together, super refreshing, and perfect for the summer heat. Let’s get into it! 🌺

ingredients for strawberry hibiscus lemonade

Ingredients You’ll Need:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Fresh strawberries: Plenty of strawbs are needed, yup.
  • Lemon juice: And that’s FRESH SQUEEZED juice, plz.
  • Dried hibiscus flowers: For the hibiscus syrup.
  • Water: It’s needed to develop the syrup & also to finish the beverage.
  • Cane sugar: The sweetener for this lemonade.
  • & fresh strawbs + mint, for garnish- optional
lemon juice being poured into blender with strawberries
combine the strawbs + lemon juice
blended strawberry/lemon juice in blender
…then blitz away!
hibiscus syrup in saucepan
make the hibiscus syrup
strained hibiscus over saucepan
…then strain

How To Make This Strawberry Hibiscus Lemonade Recipe:

(Note: please see the recipe card directly below for the complete written instructions.)

  • Prep the strawberry lemon mixture– In the body of a high-speed blender, combine the strawberries and lemon juice. Blitz the mixture until well combined. Then empty the mixture into a large pitcher, cover, and set aside.
  • Make the hibiscus syrup– In a saucepan over medium heat, combine the dried hibiscus, 2 cups of water, and cane sugar. Let the hibiscus mixture simmer for 10 minutes or until the sugar is fully dissolved. Then remove from heat and let the mixture cool down. Use a sieve to strain or a slotted utensil to discard the hibiscus flowers.
hibiscus syrup being poured into pitcher
bring it all together
strawberry hibiscus lemonade being poured into glass with ice
…& then pour it up!

Drink Assembly & Serving:

  • Bring it all together– Pour the hibiscus syrup into the pitcher with the strawberry lemon mixture. Then add 4 cups of water and stir the lemonade to combine.
  • Chill, then serve– Cover the pitcher and transfer the strawberry hibiscus lemonade to the fridge to chill for at least 2 hours for the flavors to meld. Then pour the lemonade over glass(es) filled with ice, garnish the glass(es) with fresh strawberries, mint leaves, and/or leftover hibiscus flowers if you’d like. Sip away and enjoy ya life, friend! 😌
strawberry hibiscus lemonade in glass on white coaster

A Note on Hibiscus 🌺:

The roselle (hibiscus) plant has a tangy, tart, sweet, and earthy floral taste that’s reminiscent of cranberry or pomegranate flavor. Its deep, vibrant red calyces (sepals) help to give this lemonade an all-natural, magenta color.

If you love a good drink; don’t miss my Southern Peach Sweet Tea, this fun Big Batch Passionfruit Marg, or my Creamy Coconut Lime Marg– mmm! ☀️😛🍹

glasses of strawberry hibiscus lemonade with mint and sliced lemon

Recipe Tips + Tricks & More:

→ Where do I find dried hibiscus? Dried hibiscus (sorrel) is typically found in your local Caribbean or Latin American markets (also known as flor de Jamaica), and also in the international aisles of traditional grocery stores.

→ Can I use granulated sugar? Yes! I prefer cane sugar in this strawberry hibiscus lemonade, but regular granulated sugar in the hibiscus syrup works, too!

→ How long does it last? Keep your strawberry hibiscus lemonade in its pitcher, covered, in the fridge. It will keep for 5-7 days.

closeup of strawberry hibiscus lemonade in glass

Whew, this Strawberry Hibiscus Lemonade is just so fresh and tasty. It’s perfect for your summer shenanigans, too. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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strawberry hibiscus lemonade glass with fresh mint

Fresh Strawberry Hibiscus Lemonade

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  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 12
  • Category: Beverages
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Description

This refreshing Strawberry Hibiscus Lemonade, my goodness, you’ll wanna kick back on the patio with a large glass of it. The combination of fresh strawberries, lemon juice, and scratch-made hibiscus syrup is what you’ll find here. A batch of this delicious and tropical lemonade will go quickly…a summertime essential, but it’s also so lovely to enjoy no matter the season! Sip, sip, hooray y’all!

Ingredients

  • 1 ½ lbs fresh strawberries, hulled
  • 2 cups fresh lemon juice (about 9–10 lemons)
  • 1 ½ cups dried hibiscus flowers (aka dried sorrel or flor de Jamaica)
  • 2 cups water
  • 1 ¾ cups organic cane sugar
  • 4–5 cups water, to finish
  • Strawberries, fresh mint leaves- for garnishing, optional

Instructions

  1. Prep the strawberry lemon mixture. In the body of a high-speed blender, combine the hulled strawberries and lemon juice. Blitz the mixture until well combined and smooth. Then carefully pour the mixture into a large pitcher, cover, and set aside.
  2. Make the hibiscus syrup. In a saucepan over medium heat, combine the dried hibiscus flowers, 2 cups of water, and cane sugar. Stir the mixture well to combine. Let the hibiscus mixture simmer, stirring every so often, for 10 minutes or until the sugar is fully dissolved. Then remove from heat and let the mixture cool down for about 20 minutes.
  3. Drink assembly. Use a sieve to strain or a slotted utensil to discard the hibiscus flowers (save some if you’d like for drink garnishing!). Then pour the hibiscus syrup into the pitcher along with the strawberry lemon mixture. Then add 4 cups of water and stir the lemonade to combine. Give the lemonade a taste test and adjust with another cup of water, if desired. 
  4. Let chill, then serve. Cover the pitcher and transfer the lemonade to the fridge to chill for at least 2 hours for the flavors to meld. Then pour the lemonade over a glass filled with ice, garnish the glass(es) with fresh strawberries, mint leaves, and/or leftover hibiscus flowers if you’d like. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: Camera Eats First