Low Sodium Fresh Hibiscus Berry Lemonade
That deep ruby color alone is enough to stop anyone in their tracks, and the flavor absolutely delivers on the promise. Dried hibiscus flowers simmer with fresh strawberries and maple syrup until the liquid turns intensely fragrant and jewel-toned, then it's strained and brightened with a generous pour of fresh lemon juice. The result is tart, floral, and just sweet enough — a drink that feels genuinely special without requiring any fancy equipment or hard-to-find ingredients. Because the sweetness comes entirely from maple syrup and the natural sugars in the strawberries, there's no added salt anywhere in the process, making it a clean, wholesome choice for anyone keeping a close eye on sodium. It's the kind of thing you'd happily serve at a summer gathering or sip solo on a slow afternoon, poured over ice with a sprig of fresh mint tucked in for good measure.
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Learn more →Ingredients
4 servings
For the hibiscus syrup
- ½ cup dried hibiscus flowers (jamaica/sorrel)
- ½ cup maple syrup
- 2 cups water
- 1 cup fresh strawberries, hulled and halved
For the lemonade
- ¾ cup fresh lemon juice (from about 5–6 lemons)
- 3 cups cold water
For serving
- ice, for serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the dried hibiscus flowers, maple syrup, 2 cups water, and strawberries in a medium saucepan over medium heat. Bring to a gentle simmer, stirring once or twice, until the maple syrup is fully dissolved and the liquid turns a deep ruby red, about 5–7 minutes.
- 2
Remove the saucepan from the heat and let the mixture steep for 20 minutes, until the hibiscus flavor is fully extracted and the liquid is fragrant and deeply colored.
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