Nutmeg 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 rich, fragrant syrup that brings a tart, floral depth you simply cannot get from a bottle of store-bought pink lemonade. Fresh-squeezed lemon juice keeps everything bright and zingy, while the hibiscus syrup adds a gorgeous natural blush without any artificial dyes or mystery additives. The whole thing comes together in a pitcher with just a handful of pantry staples, making it as easy to pull off on a Tuesday afternoon as it is to serve at a summer gathering. Garnished with lemon slices and fresh mint, it looks like something from a fancy café menu — but you made it yourself, and that makes it taste even better.
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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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