Watermelon Hibiscus Lemonade

“He said, ‘Praise the name of God forever and ever, for he has all wisdom and power. He controls the course of the world events; he removed kings and sets up other kings. He gives wisdom to the wise and knowledge to the scholars.'”

-Daniel 2:20-21 NLT

I know we’re getting closer to fall, but I’ve been seeing so much watermelon still hanging around at the grocery store and farmers markets, even here in mid-September. And honestly, I’m not ready to let summer produce go just yet!

Before we completely jump into pumpkin spice, apple pies, and everything fall, I want to make the most of what’s still being harvested in late summer. Seasonal cooking isn’t always about moving on to the next season the second the calendar changes. Sometimes it’s about using what is still fresh, abundant, and at its best.

That’s exactly where this Watermelon Hibiscus Lemonade comes in. I’m blending juicy watermelon until smooth and combining it with a slightly sweet, floral hibiscus syrup and plenty of fresh lemon juice. The result is bright, refreshing, and just sweet enough, with the hibiscus giving the lemonade a gorgeous deep red-purple color and a subtle floral flavor.

I love serving this over plenty of ice with the bloom hibiscus flowers and lemon slices. It’s a simple way to stretch those last few weeks of summer produce while still feeling like we’re slowly transitioning into a new season.

So before you trade all your watermelon for apples and squash, grab one more and make yourself a pitcher of this lemonade. Fall can wait a little longer!

Lauren Eliza Eats

Watermelon Hibiscus Lemonade

This Watermelon Hibiscus Lemonade is a refreshing late-summer drink made with juicy watermelon, tart hibiscus, and fresh lemon juice. Floral, vibrant, and lightly sweetened with honey, it’s the perfect way to enjoy the last of summer’s watermelon before fall arrives.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Drinks

Cuisine: American

Ingredients Method

Ingredients

  

Hibiscus syrup

• ½ cup dried hibiscus flowers
• 2 cups water
• ½ cup honey
• 1 Tbsp lemon juice

Watermelon lemonade

• 4 cups watermelon cubed
• ¾ cup hibiscus syrup
• ¾ cup freshly squeezed lemon juice
• 1½-2 cups cold water
• 1-2 Tbsp honey optional
• Ice

Method

 

Make the hibiscus syrup

1. Bring the water to a boil. Remove from heat and add the dried hibiscus.
2. Steep for 10-15. Strain out the flowers.
3. While the hibiscus tea is still warm, stir in the honey until dissolved.
4. Add the lemon juice and let the syrup cool completely.

Make the lemonade

1. Blend the watermelon until completely smooth. Strain through a fine-mesh sieve if you want a smoother lemonade.
2. In a large pitcher, stir together the watermelon juice, hibiscus syrup, fresh lemon juice, and 1½ cups cold water.
3. Taste and add additional water or honey depending on how tart and concentrated you want it.
4. Pour over plenty of ice and serve cold.