Macadamia 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 are simmered with fresh strawberries and maple syrup until the liquid turns richly fragrant and jewel-toned, then strained and brightened with a generous pour of fresh lemon juice. The result is tart, floral, and just sweet enough — the kind of drink that tastes like it came from a fancy café but comes together in your own kitchen with minimal effort. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. Served over ice with a sprig of fresh mint and a lemon slice, it's genuinely stunning for a summer gathering, a weekend brunch, or just a Tuesday when you want something that feels a little special. Make a big pitcher and keep it in the fridge — it only gets better as it chills.
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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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