Hibiscus Cucumber Lemonade


6-8Hibiscus Cucumber LemonadeServes 6-8

Prep Mins

1010 Mins 20 Mins 30 Mins

Total Mins



For the lemonade:

  • 1 cup granulated sugar
  • 2 cups water, divided
  • ½ cup dried hibiscus flowers
  • 6 SUNSET® Mini Cucumbers, peeled and chopped into large chunks
  • 1 cup lemon juice, freshly-squeezed
  • Ice


For serving:

  • 1 thinly sliced Mini® Cucumber, for garnish
  • 1 thinly sliced lemon, for garnish


  • In a medium-sized saucepan over high heat, combine the sugar and 1 cup water and bring to a boil. Stir until the sugar is completely dissolved. Add the hibiscus flowers and turn off the heat. Allow to steep for 10 minutes. Strain the mixture through a fine-mesh strainer and allow it to cool.
  • Meanwhile, add the cucumber and lemon juice to a blender and blend on high for 30 seconds to one minute, or until the cucumbers are pureed. Strain the mixture through a fine-mesh strainer and set aside.
  • To assemble the lemonade, combine the cucumber-lemon juice and the remaining cup of water in a large pitcher. Add ½ cup of the hibiscus flower simple syrup, tasting and adding more as needed to achieve desired sweetness.
  • Fill cups with ice, add cucumber and lemon garnishes, then fill with lemonade.

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