Chestnut Free 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 steep with fresh strawberries and maple syrup into a rich, fragrant syrup that forms the backbone of this drink — tart, floral, and just sweet enough. Fresh-squeezed lemon juice brightens everything up and keeps it tasting lively rather than cloying. The whole thing comes together in a single saucepan and a pitcher, with no complicated equipment or hard-to-find ingredients standing between you and a gorgeous glass. Every component here is naturally free from tree nuts, so there's no label-scanning or cross-contamination stress to worry about — just clean, vibrant ingredients doing exactly what they should. Serve it over ice with a sprig of mint and a lemon slice, and it looks like something you'd pay way too much for at a fancy brunch spot.
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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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