MSG Free Pink Lemonade with Hibiscus
Tart, floral, and a stunning shade of deep pink, this hibiscus lemonade is the kind of drink that stops people mid-sip and makes them ask what's in it. The secret is a quick homemade hibiscus syrup — dried flowers steeped in a simple sugar syrup until the color turns a gorgeous ruby red — which gets stirred together with plenty of fresh-squeezed lemon juice. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize a label or second-guess what's hiding in a store-bought mix. The brightness of real lemon juice and the gentle tartness of hibiscus do all the heavy lifting, no flavor enhancers required. Serve it over ice with a few lemon slices and a sprig of fresh mint for a pitcher that looks like it came from a fancy café but took almost no effort at all. It's endlessly refreshing on a warm day and just as welcome at a dinner party as it is on a lazy afternoon.
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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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