High Fructose Corn Syrup Free Hibiscus Lemonade
That deep ruby color alone is enough to stop anyone in their tracks, and the flavor absolutely delivers on the promise. Most store-bought lemonades and fruit drinks are loaded with high fructose corn syrup, which makes finding a clean, refreshing option genuinely frustrating — especially in the summer. This version keeps things beautifully simple: dried hibiscus flowers simmered into a rich concentrate, brightened with fresh-squeezed lemon juice, and sweetened with nothing but honey. The result is tart, floral, and just sweet enough, with a complexity that tastes far more impressive than the short ingredient list suggests. Honey lets you control the sweetness level naturally, so you can add a little more at the end if you prefer a softer edge. Poured over ice with a sprig of mint and a lemon slice, this is the kind of drink that makes any afternoon feel like a occasion.
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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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