Lactose 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 a tart, berry-like depth you just can't get from a powder packet or store-bought mix. 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 naturally without any dairy — no swaps, no substitutions needed, just clean, simple ingredients that happen to be completely lactose free by nature. It's the kind of drink that looks like you spent hours on it but comes together in under half an hour, including steeping time. Serve it over a big pile of ice with a few mint sprigs and lemon slices, and it's instantly the most beautiful thing on the table.
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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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