Cashew 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 just can't get from a powder or concentrate. 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 single pitcher with no blender, no specialty equipment, and no complicated steps — just a quick simmer, a steep, and a stir. Tree nut concerns are completely off the table here, since every ingredient is a straightforward pantry or produce staple with nothing hidden in the mix. Pile on the ice, tuck in a sprig of mint, and you have something that looks like it came from a fancy café but took almost no 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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