Gelatin Free Pink Lemonade with Hibiscus
That deep ruby color alone is enough to stop anyone in their tracks, and the flavor delivers just as much as the look promises. Tart fresh lemon juice meets a floral, slightly tangy hibiscus syrup for a drink that feels genuinely special without requiring much effort at all. The syrup comes together in one small saucepan — just water, sugar, and dried hibiscus flowers steeped until the liquid turns a stunning jewel-toned red. Because everything here is made from scratch with whole, simple ingredients, there's no need to scrutinize labels or worry about hidden additives that can sneak into store-bought drink mixes and flavored syrups. A fine-mesh strainer does the work of pulling out the spent flowers, leaving you with a silky, vibrant concentrate ready to mix with cold water and fresh lemon. Serve it over ice with a few lemon slices and a sprig of mint, and it looks like something you'd pay too much for at a fancy café.
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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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