Chicken 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 simple syrup that brings a tart, floral depth you just can't get from a bottle of pink food dye. Fresh-squeezed lemon juice keeps everything bright and tangy, while the cold water brings it all together into something genuinely refreshing. The whole process is straightforward — make the syrup, strain it, stir in the lemon and water, and you're done. Served over ice with a few lemon slices and a sprig of mint, it looks like something from a fancy brunch spread without any of the fuss. It's naturally plant-based from start to finish, so everyone at the table can pour a glass without a second thought.
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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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