Ingredients
For the infusion
- 1 cup filtered water
- 3 tablespoons sugar more or less to taste
- 1/2 cup dried hibiscus flowers
For the watermelon juice
- 5 cups chopped seedless watermelon about 1 1/2 pounds
- 3 cups filtered water
- 3 tablespoons fresh lime juice or to taste
Method
Preparation
- In a saucepan, combine 1 cup of water and sugar. Bring to a simmer over medium-high heat, stirring until sugar dissolves.
- Add the dried hibiscus flowers to the pan; remove from heat. Cover and let it steep for 10 minutes.
- Strain the mixture, discarding the solids and letting it cool.
- In a blender, puree the chopped watermelon with 2 cups of filtered water until smooth.
- Strain the watermelon puree through a fine mesh sieve to remove solids.
- Pour the watermelon juice into a pitcher. Add the remaining 1 cup of water and the hibiscus sugar mixture. Stir in lime juice to taste.
- Chill until ready to serve.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 25gSodium: 5mgFiber: 1gSugar: 22g
Notes
Serve this refreshing drink over ice in tall glasses and garnish with a slice of fresh watermelon or a lime wedge for a touch of elegance. Adjust the sweetness by adding more or less sugar to suit your taste. For a fruity twist, add other fruits like strawberries or mint leaves during blending. Make sure to use seedless watermelon for smooth blending. If you have leftovers, store in a sealed pitcher in the refrigerator for up to 3 days, best enjoyed within the first day or two.
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