A refreshing lemonade with full-bodied flavor.
My nieces and nephews looked like they were having such a good time selling lemonade during the summer that I decided to join in the fun and make some too. This version uses the whole lemons—rinds and all—to extract maximum flavor. The rinds steep along with hibiscus leaves for a tart and floral kick, and pineapple juice added at the end lends a tropical sweetness. I may not be selling it from a roadside stand but I will definitely be enjoying this refreshing brew whenever I want a tasty beverage to sip on.
Pineapple Hibiscus Lemonade
For maximum flavor this lemonade uses the whole lemons. First they are juiced to obtain the bright, sour innards, then the rinds are steeped in water to extract flavor from the earthy, citrusy peel. The peels steep together with hibiscus leaves (although these could be left out if you prefer) which give it floral notes and a vibrant color. Pineapple juice mixed in at the end rounds out the beverage with a sweet, tropical finish.
Ingredients
- 8 large lemons
- 6 cups water
- 1 tbsp dried hibiscus
- 12 oz (1 1/2 cups) pineapple juice
- 1/4-1/2 cup sugar
Instructions
- Juice lemons into a bowl or large measuring cup and place lemon rinds into a medium saucepan. Strain lemon juice through a fine mesh sieve into a pitcher that holds at least 2 liters. Set aside.
- Add water to the saucepan with the lemon rinds. Add hibiscus. Bring to a low boil over high heat. Remove from heat and allow to steep for 5-10 minutes.
- Carefully strain liquid from saucepan through a fine mesh sieve into the pitcher of lemon juice, using a spatula or wooden spoon to keep the lemon rinds from falling into the sieve. Discard rinds and hibiscus.
- Add pineapple juice to the pitcher. Add 1/4 cup of sugar and stir to dissolve. Add more sugar as needed, to taste. Refrigerate until chilled and serve over ice.
