Low Sodium Pink Lemonade with Hibiscus
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 into a simple syrup bring a tart, floral depth that transforms classic lemonade into something genuinely special. Fresh-squeezed lemon juice keeps everything bright and tangy, while the hibiscus syrup adds a richness that store-bought pink lemonade just can't touch. Because you're building the sweetness yourself from scratch, you stay in complete control — no hidden additives, no mystery ingredients, just sugar, water, flowers, and citrus. A handful of ice, a few lemon slices, and a sprig of mint turn each glass into something that looks as good as it tastes. It's the kind of drink that earns compliments at a backyard gathering without requiring much effort at all.
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Learn more →Ingredients
4 servings
For the hibiscus syrup
- 1 cup water
- ¾ cup granulated sugar
- ¼ cup dried hibiscus flowers
For the lemonade
- 1 cup fresh lemon juice (from about 6–8 lemons)
- 3 cups cold water
For serving
- ice, for serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine 1 cup water, the sugar, and dried hibiscus flowers in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 3–4 minutes.
- 2
Bring the mixture to a gentle simmer, then remove from the heat and let the hibiscus steep for 15 minutes, until the syrup is a deep ruby red.
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