Spiked Lavender Hibiscus Lemonade


makes 8 8-ounce servings

6 cups of hibiscus tea, cooled
(1 teabag per cup of water)
1 cup fresh squeezed lemon juice
1 cup lavender simple syrup*

*To make the simple syrup, combine 1⁄2 cup water and 1⁄2 cup sugar in a small saucepan. Bring to a boil. Turn off the heat, add 1 tablespoon lavender and allow to cool; strain. Combine the tea, lemon juice and simple syrup, stirring well. Pour over ice in a highball glass; add 2 ounces of gin for a refreshing cocktail.

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