Hibiscus Lemonade Cocktail

  • Hibiscus Lemonade

Copy: Kelli Ryder, Stylist: Courtney McKee, Photography: Lynn Donaldson

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  • 1. Prepare the syrup: Bring the sugar and water to a boil in a saucepan. Split the vanilla beans lengthwise into halves and place into the boiling syrup. Allow to simmer gently for 30 minutes then strain out the vanilla pods, leaving some of the tiny seeds in the syrup. Can be stored in the refrigerator for up to one month.
  • 2. Prepare the cocktail: Combine all ingredients with ice in a cocktail shaker and shake to mix.
  • 3. Strain into a glass with ice. Garnish with a candied hibiscus flower and a twist of lemon.

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  • Servings : 2
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