Bring 1 cup of water to a boil, then pour it over two hibiscus tea bags in a heatproof cup. Let it steep for exactly 5 minutes, then remove the bags right away. The tea should look deep ruby red, almost like cranberry juice, once it is ready. A stronger steep gives a deeper pink base without turning the tea bitter yet.
In a small saucepan over medium heat, stir the sugar and water together until it boils, then cook for 2 minutes until clear. My first batch scorched because I stepped away for a phone call, so stay near the stove the whole time. The syrup turns clear and noticeably thinner than when it started, once fully dissolved.
Roll each lemon on the counter first to loosen the juice, then cut and squeeze through a strainer to catch seeds. You need about 1 cup total. Expect roughly 3 tablespoons per lemon, more from ones that feel heavy for their size.
Crush the freeze-dried strawberries between your fingers over a bowl, then quarter the fresh blueberries with a paring knife. Keep both separate for now. The strawberries should turn into small pink flakes, not a fine powder, for the best bite.
In your pitcher, combine the white grape juice, cooled hibiscus tea, and crushed freeze-dried strawberries. Stir well, then chill this base for at least 20 minutes. The mixture should look pale pink and slightly cloudy from the crushed strawberry flecks.
Pour in the fresh lemon juice, cooled simple syrup, and cold water or club soda. Taste here and adjust sugar before adding ice. Too tart usually means the syrup needs another tablespoon or two, stirred in slowly. The lemonade should taste tart first, then a little sweet right behind it.
Fill glasses with ice, drop in a few quartered blueberries, then add raspberry popping pearls for that version before pouring the lemonade mixture on top. Layer the fruit first so it settles near the bottom instead of floating on top.
Top each glass with a mint sprig and lemon wheel, then let it sit 1 minute so the flavors settle before your first sip. The glass should smell like fresh lemon and mint before that first sip.
