Lupin 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 homemade syrup that brings a tart, floral depth you just can't get from a powder or a mix. Fresh-squeezed lemon juice keeps everything bright and tangy, while the cold water balances it all into something genuinely refreshing. Every ingredient here is straightforward and naturally free from the legume-based additives that can sneak into commercial drink mixes and flavored syrups. The whole process is surprisingly hands-off — a quick simmer, a steep, a strain, and you're done. Serve it over ice with a few lemon slices and a sprig of mint for a pitcher that looks like it came from a fancy café but cost almost nothing to make.
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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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