Hazelnut 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 plain lemonade just can't match. Fresh-squeezed lemon juice keeps everything bright and lively, while the simple sugar syrup ties it all together in the most refreshing way. Because this drink is built entirely from fruit, flowers, water, and sugar, there's zero concern about hidden nut-based ingredients sneaking in — it's naturally clean and crowd-friendly. A handful of ice, a few lemon slices, and a sprig of fresh mint turn it into something that looks genuinely stunning in a glass. It's the kind of drink you make once and then find yourself making every weekend all summer long.
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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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