Strawberry Hibiscus Limeade

This was my first time making simple syrup. When it was done I poured it directly into the pitcher. Not the right move. The whole thing bubbled up and the syrup solidified into a beautiful, lacy mess which was not what I was looking for. Fortunately most of it stuck to my spoon so I could pull it out and re-melt the sugar. Word to the wise - let your simple syrup cool..

Fabulous! Don't forget to do ahead in order to allow sufficient chilling (I should always read to the end of the recipe but never do). And don't skip the frozen pineapple for ice cubes! I pureed pineapple rather than juice only and they took much longer to melt in the glass - bonus!

Excellent as written. I found that chopping the herbs quite small before adding them to the mini food processor worked best (I had to throw out the first batch). Otherwise absolutely perfect as written.

This is a really refreshing, non-alcoholic alternative at parties. I agree with the commenters who suggest straining the strawberries. The pineapple ice cubes were a little hard to keep frozen on a beverage buffet. Next time I think I would add a splash of pineapple juice to the recipe instead. I like the fact that I could back off of the sweetener or add more depending on taste. I only lightly sweetened this and then put some simple syrup with lime zest out for people to add to taste.

Made as written with a simple syrup and farmers market strawberries. Delicious, well balanced. I like the idea of experimenting with pomegranate molasses.

I used fresh mint leaves — but next time I might just use two hibiscus tea bags and one mint tea bag. I brewed the tea in four cups of water and used the other two cups with the strawberries in the blender. Straining the blended strawberries was a pain, but worth it. Sweetened with agave and pomegranate molasses.

Used plain simple syrup, part lemon when I ran outta limes, & dried hibiscus flower. Flavor was toned down a little maybe my strawberries weren’t sweet enough. Next time I may try to make a strawberry simple syrup to enhance the strawberry flavor. Not the recipe’s fault I will try again and see if I can make the flavors pop (I’ll make sure to use all limes next time)

Next time, I would cut the water in half and then add a bit of soda water when poured. I will also add double the lemon juice but only after steeping. We used half as much honey as the syrup in the recipe, but the Gualtieris like way more sweetness...they can add it afterwards! A little tequila/rum wouldn't hurt.

The pineapple ice cubes really make this dish. Used dried hibiscus. Great with vodka.

This recipe is delicious. To answer earlier questions, I have tried it with both Rum and tequila and it mixed well with either. I also tried it with rosé as more of a hibiscus wine spritzer and it was delicious. Also, great for popsicles. For popsicles, I doubled the simple syrup as they need a little more sugar to have the flavor comes through when frozen.

Would you sieve the strawberry purée to remove the seeds?

This is great! Here's how I made it: brought 4 cups of water to 130 degrees F (don't use boiling water; it's too hot and brings out an unpleasant acidity) and put two bags of Tazo Passion tea in to steep for at least 5 min. As the tea brews, muddle the mint stems/leaves with the handle of a clean wooden spoon. Add puree and 1 tsp of stevia. Zest one lime and add along with lime juice. Refrigerate. Drink. I forgot to add the pineapple ice cubes the first time, but it was still excellent.

Love the pineapple juice ice cubes! Such a great way to keep a drink fresh in the summer without getting watered down.