Ginger 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 bring a tart, floral punch that pairs beautifully with fresh-squeezed lemon juice, while honey rounds everything out with gentle sweetness. So many store-bought floral or fruit drinks sneak in ginger for a little kick, which can make label-reading a real chore — this one keeps things clean and simple from start to finish. The concentrate method is the secret here: simmering and steeping the hibiscus draws out every bit of that gorgeous color and tangy depth before you even add the lemon. A handful of ice, a sprig of fresh mint, and a lemon slice on the rim, and you've got something that looks like it came from a fancy café. It's refreshing, naturally vibrant, and completely made from scratch with ingredients you can trust.
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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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