Months and months ago, Cameron B. mentioned cold steeping hibiscus in lemonade. I’ve wanted to try it ever since, but only keep whole flower hibiscus around and it always felt wasteful to use that for an experiment like this. So I was pleased to get a sample of this with my Adagio order and finally be able to try hibiscus lemonade! The flower is very crushed up, so I put it in a tea filter bag, put the bag in a glass of lemonade, and stuck the whole thing in the fridge to cold brew. The lemonade started turning pink almost immediately. I let it cold steep for about four hours. Maybe I should have gone longer but I was really hot and needed something refreshing to cool off with! Unfortunately it was hard to tell whether the hibiscus really added anything flavor-wise. The color was a gorgeous, vibrant red, but it tasted sweet and tart in a way that lemonade usually does anyway. I’ll revisit this concept at some point, but this particular experiment seems to have had unremarkable results.