By Mountain Rose Herbs

There are very few things that are as refreshing as a tart, ice-cold glass of lemonade on a hot summer day. Not those powdered mixes that contains preservatives, colorants, and artificial sweeteners, but real, fresh-squeezed lemonade. The refreshing balance of bright acidity, light tartness, and a kiss of sweetness can’t be accomplished any other way.

The key to finding that perfect balance is to use a simple syrup, as it ensures that your sweetener is evenly distributed in your glass instead of sinking to the bottom. Simple syrups are a breeze to make in advance, and they keep for up to a month in a refrigerator. While a glistening glass of cold lemonade is refreshing unto itself, adding a botanically infused simple syrup takes things to a whole new level.

One of our favorite herbally infused lemonades to whip up is hibiscus mint. This gorgeous ruby red beverage packs a tart punch with a cool minty aftertaste. You can make a batch of this syrup in advance and use it to sweeten a glass at a time or a whole quart when company arrives.

Hibiscus Mint Lemonade Recipe
Yields 1 quart (32 oz.)

Syrup Ingredients

• 1/4 cup organic cane sugar
• 3/4 cup water
• 2 Tbsp. organic hibiscus flowers
• 1 tsp. organic mint tea

Lemonade Ingredients

• 1 cup fresh squeezed lemon juice, roughly 4 – 6 organic lemons
• 2 cups water

Directions

Infused Simple Syrup

To make a cooling mint hibiscus syrup, combine the sugar, hibiscus, mint tea and water in a small saucepan over low heat. Gently simmer the syrup for five minutes, remove the pan from heat, and steep for 30 minutes. Strain the syrup into a glass jar. This will make for a tarter finished lemonade. If you prefer a sweeter drink, you may want to reduce the amount of water and increase the amount of sugar (some folks like 1/2 cup sugar and 1/2 cup water instead of the ratios listed in our recipe).

Lemonade Base

We don’t remember where we learned this trick, but pressing and rolling the lemons on your countertop magically makes them juicier. Roll the lemons back and forth under your palm a few times, then slice in half, and juice each lemon. If your juicer doesn’t catch the seeds, pass the juice through a strainer before mixing it with the other ingredients and mix with the water.

Put it All Together

Combine lemon base and simple syrup. We like a three-to-one ratio of base to syrup. Stir and chill or serve immediately over ice.