Macadamia 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 simmered into a concentrate give this lemonade a tart, floral backbone that feels far more special than anything you'd pour from a store-bought bottle. A touch of honey rounds out the brightness from the fresh-squeezed lemon juice, creating a balance that's refreshing without being cloying. The whole thing comes together in well under an hour, and most of that time is just waiting for the concentrate to cool and steep. Poured over ice with a sprig of mint and a lemon slice, it looks genuinely stunning on a table — the kind of drink that makes guests think you put in way more effort than you did. Every ingredient here is naturally simple and straightforward, so there's no need to scan labels or second-guess what's hiding in the mix.
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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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