Shellfish 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 are simmered into a rich, floral concentrate that gets brightened with a generous pour of fresh-squeezed lemon juice and a touch of honey for natural sweetness. The result is tart, fragrant, and refreshing in a way that store-bought lemonade simply cannot compete with. Every single ingredient here is straightforward and plant-based, so there is zero concern about hidden seafood derivatives or cross-contact that can sometimes sneak into packaged beverages and flavored drinks. A handful of ice, a few lemon slices, and a sprig of fresh mint turn this into something that looks genuinely stunning in a glass. It is the kind of drink you make once and then find yourself craving all summer long.
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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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