Pescatarian 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 bright fresh lemon juice and a touch of honey for natural sweetness. This is the kind of drink that feels fancy enough for a dinner party but is genuinely simple to pull together at home. Since it's built entirely from flowers, citrus, honey, and water, it fits effortlessly into a plant-forward or seafood-focused lifestyle without any compromise or substitution required. Poured over ice and finished with a sprig of mint and a lemon slice, it's as gorgeous in the glass as it is refreshing to drink. Make a big batch ahead of time and keep it in the fridge — it only gets better as it sits and the flavors meld together.
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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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