Coconut Free Hibiscus 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 steeped in hot water create a tart, floral concentrate that pairs beautifully with fresh-squeezed lemon juice for a drink that tastes bright, bold, and genuinely refreshing. Honey sweetens everything naturally, and you can adjust it to taste so the final glass is exactly as sweet as you like. So many store-bought flavored drinks and lemonades sneak in coconut water or coconut-derived sweeteners, but every ingredient here is straightforward and easy to verify. The whole process is simple — steep, strain, mix, and pour — making this an effortless choice for backyard gatherings, weekend brunches, or just a Tuesday afternoon when you need something special. Garnished with a lemon slice and a sprig of fresh mint, it looks like something you'd pay way too much for at a trendy café.
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Learn more →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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