Citric Acid Free Hibiscus Lemonade

Total time45 min

Prep time5 min

Cook time10 min

4.8

(11)

That deep ruby color alone is enough to stop anyone in their tracks, and the flavor absolutely delivers on the promise. Dried hibiscus flowers bring a tart, floral depth that pairs beautifully with fresh-squeezed lemon juice, while honey rounds everything out with gentle sweetness. For anyone avoiding citric acid as an additive, this recipe is a breath of fresh air — every drop of tartness here comes from real lemons, and the sweetener is pure honey rather than any processed ingredient. Store-bought lemonades and fruit drinks are notorious for sneaking in citric acid as a preservative or flavor enhancer, so making your own from scratch puts you fully in control. The hibiscus concentrate is simmered low and slow until it turns a gorgeous, jewel-toned red, then strained clean before the lemon juice and water are stirred in. Poured over ice with a sprig of mint and a lemon slice, it looks like something you'd pay good money for at a café. It's refreshing, naturally vibrant, and genuinely easy to pull off any day of the week.

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Ingredients

4 servings

½ cup dried hibiscus flowers
½ cup fresh lemon juice (from about 4 lemons)
1 cup cold water

For the hibiscus concentrate

3 cups water
3 tbsp honey

For serving

2 cups ice cubes
4 lemon slices (optional)
4 fresh mint sprigs (optional)

Instructions

1
Combine the dried hibiscus flowers and 3 cups of water in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low and simmer for 5 minutes, until the liquid is a deep ruby red.
2
Remove the saucepan from the heat and stir in the honey until fully dissolved. Let the concentrate steep and cool for 20 minutes.

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