4 Serves
30 Mins
Bring the water to a boil in a large pot on the stove.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
93 µg / 400 µgCalcium
81 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
115 mg / 420 mgPhosphorus
242 mg / 1,250 mgPotassium
454 mg / 4,700 mgSodium
758 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
6 g / 28 gSugar
25 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Add the dried hibiscus flowers to the boiling water, remove from heat, and let steep for 10 minutes before straining into a large pitcher.
Stir in the sugar until fully dissolved, then add the rose water and lemon juice, stirring well to combine.
Chill the lemonade in the refrigerator until cold, then serve over ice.
7
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