Red Berry Hibiscus Lemonade

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
1%
Red Berry Hibiscus Lemonade
60 min.
8
172kcal

Suggestions


Indulge in the refreshing taste of summer with our Red Berry Hibiscus Lemonade, a delightful beverage that perfectly balances sweet and tart flavors. This vibrant drink is not only a feast for the eyes but also a guilt-free treat, as it is vegetarian, vegan, gluten-free, dairy-free, and low FODMAP. Whether you're hosting a backyard barbecue, a picnic in the park, or simply enjoying a sunny afternoon at home, this lemonade is sure to impress your guests and quench your thirst.

Made with fresh strawberries and raspberries, this recipe captures the essence of ripe berries, blending them into a luscious syrup that adds a burst of flavor to every sip. The addition of hibiscus tea infuses the drink with a beautiful ruby hue and a floral note that elevates the overall experience. With the zesty kick of fresh lemon juice, this lemonade is a perfect balance of sweetness and acidity, making it incredibly refreshing.

Ready in just 60 minutes and serving up to eight people, this drink is ideal for gatherings or simply enjoying a moment of relaxation. With only 172 calories per serving, you can indulge without the worry. So gather your ingredients, and let’s create a drink that will not only tantalize your taste buds but also become a staple in your summer repertoire!

Ingredients

  • cup strawberries fresh rinsed
  • cups raspberries fresh rinsed
  • 1.5 cups sugar 
  • cups water boiling
  •  ginger tea bags 
  • cup juice of lemon fresh ( 6 lemons)
  • cup water cold
  • serving ice cubes 

Equipment

  • bowl
  • sauce pan
  • sieve
  • blender
  • measuring cup
  • immersion blender

Directions

  1. In 2-quart saucepan, mix both berries and sugar.
  2. Heat over medium heat 6 to 8 minutes, stirring occasionally, until berries release their juices and sugar is dissolved.
  3. Using immersion blender or in regular blender, puree berry mixture until smooth.
  4. Pour mixture through fine mesh strainer set over large bowl; press berries to extract as much puree as possible. Discard solids; set berry syrup aside to cool to room temperature.
  5. In 4-cup glass measuring cup, combine boiling water and tea bags; let steep 5 minutes.
  6. Remove bags; set tea aside to cool.
  7. In large pitcher, mix lemon juice and water.
  8. Add cooled berry syrup and hibiscus tea; stir well to combine.
  9. Serve over ice.

Nutrition Facts

Calories172kcal
Protein1.28%
Fat2.16%
Carbs96.56%

Properties

Glycemic Index
17.01
Glycemic Load
27.01
Inflammation Score
-2
Nutrition Score
4.0599999622158%

Flavonoids

Cyanidin
14.03mg
Petunidin
0.11mg
Delphinidin
0.45mg
Malvidin
0.04mg
Pelargonidin
4.77mg
Peonidin
0.05mg
Catechin
0.95mg
Epigallocatechin
0.28mg
Epicatechin
1.13mg
Epicatechin 3-gallate
0.03mg
Epigallocatechin 3-gallate
0.18mg
Eriodictyol
1.49mg
Hesperetin
4.41mg
Naringenin
0.47mg
Kaempferol
0.11mg
Myricetin
0.01mg
Quercetin
0.63mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:172.45kcal
8.62%
Fat:0.44g
0.68%
Saturated Fat:0.02g
0.13%
Carbohydrates:44.41g
14.8%
Net Carbohydrates:42.01g
15.27%
Sugar:40.4g
44.89%
Cholesterol:0mg
0%
Sodium:7.42mg
0.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.59g
1.17%
Vitamin C:30.25mg
36.66%
Manganese:0.28mg
13.78%
Fiber:2.4g
9.61%
Folate:16.72µg
4.18%
Copper:0.06mg
3.16%
Magnesium:12.02mg
3.01%
Potassium:105mg
3%
Vitamin K:2.74µg
2.61%
Vitamin E:0.36mg
2.39%
Vitamin B6:0.04mg
1.95%
Iron:0.32mg
1.8%
Calcium:16.34mg
1.63%
Vitamin B5:0.16mg
1.61%
Vitamin B2:0.03mg
1.59%
Phosphorus:15.46mg
1.55%
Vitamin B1:0.02mg
1.42%
Vitamin B3:0.28mg
1.38%
Zinc:0.18mg
1.22%