Carrageenan 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 steep into a rich, floral syrup that gives this lemonade its gorgeous hue and a tart, cranberry-like depth that pairs beautifully with fresh-squeezed lemon juice. Many store-bought pink lemonades and flavored drinks rely on additives and stabilizers that can be tricky to avoid, but this one is built entirely from scratch with nothing but fruit, flowers, sugar, and water. The hibiscus syrup comes together in under 20 minutes on the stovetop, and once it's strained and chilled, assembly is as simple as stir and pour. Served over ice with a few lemon slices and a sprig of fresh mint, it looks like something from a fancy café but costs a fraction of the price. It's the kind of drink that works equally well for a backyard cookout or a quiet afternoon on the porch.
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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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