Ingredients (4 servings): 4 cups water, divided ¼ cup dried hibiscus petals (or 3 hibiscus tea bags) ½ cup fresh lemon juice (about 3–4 lemons) ¼ cup honey or sugar (adjust to taste) 6–8 fresh Thai basil leaves Ice, for serving Lemon slices & extra basil sprigs, for garnish
Instructions: Brew hibiscus tea: Boil 2 cups of water. Add hibiscus petals (or tea bags), steep 10 minutes until deep red. Strain and discard petals. Let cool.
Make basil syrup (optional for stronger flavor): In a small pot, combine ½ cup sugar + ½ cup water. Add Thai basil leaves, simmer 2–3 minutes. Remove from heat, let steep 10 minutes, then strain.
Mix lemonade: In a pitcher, combine hibiscus tea, 2 cups cold water, lemon juice, and sweetener (basil syrup or honey). Stir well and taste—add more sugar/honey if needed.
Serve: Fill glasses with ice. Pour over lemonade. Garnish with lemon slices and Thai basil sprigs.
Flavor Notes: Hibiscus gives a tart, cranberry-like flavor. Thai basil adds a subtle anise/licorice note that balances the citrus. You can make it sparkling by swapping some water for club soda.
