Hibiscus Lemonade Slushy Recipes

Steps:

• Bring 1-1/2 cups water to boil. Remove from heat. Add hibiscus flowers; stir. Cover; let stand 10 min. Pour flavored water through fine-mesh strainer into bowl. Discard drained flowers. Add honey to flavored water; mix well. Cool completely
• Pour hibiscus water into blender. Add strawberries; blend until smooth. Pour evenly into 4 (16-oz.) glasses, adding about 1/2 cup strawberry mixture to each glass.
• Measure lemonade mix into 1-qt. pitcher. Add remaining 4 cups (plain) water to lemonade mix; stir until dissolved. Invert spoon against side of inside of 1 filled glass; slowly pour 1 cup lemonade over back of spoon into glass. Repeat with remaining lemonade and filled glasses.
• Serve immediately.

Steps:

• Mix 3 cups water and lemon juice in a large pitcher. Refrigerate until chilled.
• Bring remaining 3 cups water, sugar, lavender, and hibiscus petals to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and allow to cool. Strain lavender and hibiscus from liquid and pour into pitcher with lemon water. Refrigerate until cold.

Steps:

• In a blender, combine lemonade concentrate, milk, water, vanilla and food coloring if desired; cover and process until blended. While processing, slowly add crushed ice. Process until slushy. Serve immediately.

Steps:

• In blender, combine lemon juice concentrate, water, and sugar.
• Gradually add the 4 cups of ice cubes, blending until smooth.
• Serve immediately.

Steps:

• In 2-quart saucepan, mix both berries and sugar. Heat over medium heat 6 to 8 minutes, stirring occasionally, until berries release their juices and sugar is dissolved.
• Using immersion blender or in regular blender, puree berry mixture until smooth. Pour mixture through fine mesh strainer set over large bowl; press berries to extract as much puree as possible. Discard solids; set berry syrup aside to cool to room temperature.
• In 4-cup glass measuring cup, combine boiling water and tea bags; let steep 5 minutes. Remove bags; set tea aside to cool.
• In large pitcher, mix lemon juice and water. Add cooled berry syrup and hibiscus tea; stir well to combine. Serve over ice.