Hibiscus Goji Berry Lemonade
Inspired by the vibrant pink jars of agua de jamaica sitting on countertops around Mexico and Moon Juice Cookbook's Petal & Berry Tonic, I spun my own tantalizing pink drink - sans sugar, plus lots of vitamin C rich superfoods. Made from the deep pink hibiscus flowers, it has a tartness pleasant and cooling to the whole body.
Hibiscus flowers are rich in vitamin C, calcium, niacin, iron, riboflavin and anthocyanics (a type of flavanoid). The goji berries provide a hint of sweetness - they are the only sweet ingredient in the beverage.
Rosehips, also very rich in vitamin C, add a balancing tartness. Brilliant red schisandra berries are a beauty adaptogen that have been used in traditional chinese medicine for centuries. These little inflammation reducing berries are also known as the five flavor berry because they contain all five flavors, (sweet, sour, bitter, salty and umami) making them quite satisfying for the tastebuds.
Rose petals lend the infusion their delicate floral notes. I find rose petals ideal in a sun infusion. Hot tea overpowers the delicate nature of a rose petal.
Despite this lemonade being a punch of health, it's incredibly delicious and a gorgeous addition to any sunny afternoon. Give it a try and let me know what you think!
4 cups water
1/2 cup goji berries
1/4 cup hibiscus petals
1 tbsp rosehips
1 tbsp schisandra
2 tsp rose petals
Juice of two lemons
Combine water, goji berries, hibiscus, rosehips, schisandra and rose petals in a lidded jar. Fasten lid, and place jar out of doors in the sunshine for 8-24 hours. After the time has passed, strain the infusion into another jar. Add the juice of two lemons. Shake it up in the jar. Serve, or store in the refrigerator for up to a week.