Beef Free 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 are steeped into a rich, floral syrup that gives this lemonade a tart, berry-like depth you simply cannot get from a powder mix or a bottle. Fresh-squeezed lemon juice keeps everything bright and lively, while the simple sugar syrup lets you dial the sweetness exactly to your liking. The whole process is straightforward — a quick simmer, a short steep, a strain, and you're done. Poured over ice and finished with a sprig of mint or a few lemon slices, it looks genuinely stunning without any extra effort. This is the kind of drink that earns compliments at a backyard gathering or a lazy weekend brunch, and it comes together with nothing but pantry staples and fresh citrus.
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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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