Hibiscus-Mint Lemonade!

Summer! Whoo boy, it's a hot one. And what better way to cool off than with a nice refreshing pitcher of lemonade? This one is made like sped-up sangria, using flowers instead of wine to tint the citrus! =)

Hibiscus-Mint Lemonade

(Serves 14-20)

Ingredients:

• 4Tbs. Hibiscus flowers (dried)
• 1 1/2c. Boiling water
• 12c. Cold water
• 1c. Coconut sugar (I used blonde coconut palm sugar, but any will likely do)
• 1/3c. Fresh mint leaves (rubbed and minced, or measured and macerated)
• 1c. Lemon juice (fresh or bottled)
• 2 Lemons, sliced thinly
• 2tsp. Vanilla extract (optional)

Materials:

• Small sauce pot with lid
• Measuring spoons and cups
• Large pitcher (14c.)
• Long spoon
• Slotted spoon
• Small knife
• Ice trays and/or blender (optional)

Directions:

1. Bring 1 1/2c. water to a boil. Add hibiscus and 2/3c. sugar, remove from heat and let steep for 5 minutes.
2. Return to a boil over medium-high heat, stirring in half the mint leaves (and the vanilla, if you like). Cover loosely and let reduce for 10 minutes.
3. Add in one whole sliced lemon as well as the end caps of the other lemon, scoring the ends with a fork to release zest and oils. Re-cover and let simmer for 5 minutes more, stirring and mashing the lemon occasionally. Remove from heat and let cool slightly.
4. In the pitcher, combine 12c. cold water, 1c. lemon juice, 1 sliced lemon (squeezing flat on the pitcher's sides to release juice and zest while retaining shape), and the other half of the mint.
5. Once the hibiscus syrup is slightly cooled, pour the liquid into the pitchered lemonade, using the slotted spoon to hold flower bits from going into the pitcher, and to squeeze any remaining liquid out of the flowers and lemons.
6. Pick out the few syrupy lemons (they'll be a lovely red by now) to add to the pitcher, for color and concentrated flavor. Stir to combine, cover and refrigerate for a few hours or overnight so the flavors can mingle.
7. Serve over ice, and enjoy! (For added swank, freeze some of the lemonade in ice cube trays, to maintain flavor concentration and/or to make into a blended slush!)

*Note: The syrup, once completely cooled, would be delicious with vodka, or Arak and a little water! Garnish with mint and a curl of lemon peel, and marvel at your summer delectable. The slush option applies here as well: freeze the completed lemonade (with a bit less water if you're looking for flavor concentration), then pulse it in the blender before adding your choice of libation. Yum!