Months and months ago, Cameron B. mentioned cold steeping hibiscus in lemonade. I’ve wanted to try it ever since, but only keep whole flower hibiscus around and it always felt wasteful to use that for an experiment like this. So I was pleased to get a sample of this with my Adagio order and finally be able to try hibiscus lemonade! The flower is very crushed up, so I put it in a tea filter bag, put the bag in a glass of lemonade, and stuck the whole thing in the fridge to cold brew. The lemonade started turning pink almost immediately. I let it cold steep for about four hours. Maybe I should have gone longer but I was really hot and needed something refreshing to cool off with! Unfortunately it was hard to tell whether the hibiscus really added anything flavor-wise. The color was a gorgeous, vibrant red, but it tasted sweet and tart in a way that lemonade usually does anyway. I’ll revisit this concept at some point, but this particular experiment seems to have had unremarkable results.
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I want to try this now! I happen to have a pitcher of orange blossom salted lemonade in the fridge right now. Might do just a glass to start off and then try it again with a pitcher that doesn’t have as much going on.
Meanwhile I want to know more about orange blossom salted lemonade, that sounds delicious!
I found a recipe on The Spice House website and altered it! We make it both ways. For a half gallon – one cup lemon juice, one cup sugar dissolved in hot water (so just simple syrup really), 1/2 teaspoon salt, and one tablespoon rose water.
Fir the orange blossom version, I do every thing the same but leave out the rose water and substitute 2 tsp. orange blossom water.
We always double the recipe because it goes down fast! The salt adds texture and supposedly this is made with salt in the middle east to better satisfy thirst and to replace minerals lost in sweating.
I did pour some of it in a jar this morning and add a bit of hibiscus petals. It came out such a pretty color! Since it is already quite flavorful I didn’t really taste the hibby. I will definitely be doing this again, Ashman loved the color! He loves all foods pink, whether cupcakes or cookies or lemonade.
Thanks for sharing! Looking forward to trying this out!
Let me know how you like it!
I want to try this now! I happen to have a pitcher of orange blossom salted lemonade in the fridge right now. Might do just a glass to start off and then try it again with a pitcher that doesn’t have as much going on.
Meanwhile I want to know more about orange blossom salted lemonade, that sounds delicious!
I found a recipe on The Spice House website and altered it! We make it both ways. For a half gallon – one cup lemon juice, one cup sugar dissolved in hot water (so just simple syrup really), 1/2 teaspoon salt, and one tablespoon rose water.
Fir the orange blossom version, I do every thing the same but leave out the rose water and substitute 2 tsp. orange blossom water.
We always double the recipe because it goes down fast! The salt adds texture and supposedly this is made with salt in the middle east to better satisfy thirst and to replace minerals lost in sweating.
I did pour some of it in a jar this morning and add a bit of hibiscus petals. It came out such a pretty color! Since it is already quite flavorful I didn’t really taste the hibby. I will definitely be doing this again, Ashman loved the color! He loves all foods pink, whether cupcakes or cookies or lemonade.
Thanks for sharing! Looking forward to trying this out!
Let me know how you like it!