Ginger 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, berry-like depth that sets it miles apart from the powdered stuff. Fresh-squeezed lemon juice keeps everything bright and tangy, while the simple sugar syrup ties it all together in the most refreshing way. Every ingredient here is clean and straightforward — no spice blends, no flavored syrups, no hidden additives to second-guess. It comes together in one small saucepan and a pitcher, making it an easy win for a summer afternoon or a backyard gathering. Garnish with lemon slices and a sprig of fresh mint and it looks like something straight off a restaurant menu.
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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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