Lavender Lemonade with Hibiscus

2
BobbieLynn 0

"This recipe was modified from that which I tried at a local restaurant. It was too bitter when I tried it there, so slight modifications were necessary. Hope you all enjoy this recipe."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 133 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Mix 3 cups water and lemon juice in a large pitcher. Refrigerate until chilled.
  2. Bring remaining 3 cups water, sugar, lavender, and hibiscus petals to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and allow to cool. Strain lavender and hibiscus from liquid and pour into pitcher with lemon water. Refrigerate until cold.

Reviews

2

Awesome. I used only 1 C sugar and limes from my tree

Way to watered out, I can barely taste the lemon, But when I added more lemon it turned out de-lish!