Eggless 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 are simmered into a rich, floral concentrate that brings a tart, cranberry-like depth you just can't get from a powder or store-bought mix. Fresh lemon juice brightens everything up, while honey rounds out the tartness with a gentle, natural sweetness. The whole thing comes together in a pitcher with cold water and ice, making it as easy to serve a crowd as it is to pour a single glass on a hot afternoon. Naturally free from eggs and any animal-derived additives beyond the honey, this is a drink you can feel completely confident serving to guests with a range of dietary needs. The optional mint and lemon garnishes turn it into something that looks genuinely stunning without any extra effort.
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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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