Brazil Nut 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, fragrant syrup that brings a tart floral depth you simply cannot get from a bottle of pink food dye. Fresh-squeezed lemon juice keeps everything bright and lively, balancing the sweetness in a way that feels genuinely refreshing rather than cloying. The whole thing comes together in a pitcher with just a handful of pantry-friendly ingredients — no mystery additives, no processed shortcuts, and nothing to second-guess on a label. Served over ice with a sprig of mint and a few lemon slices, it looks like something from a fancy café but takes almost no effort to pull off. It's the kind of drink that disappears fast at a backyard gathering, so you might want to make a double batch.
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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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