Pescatarian 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 pink food dye. Fresh-squeezed lemon juice keeps things bright and tangy, while the balance of sugar and citrus is entirely in your hands — a little more lemon, a little more sweetness, whatever feels right. The result is a pitcher drink that looks stunning over ice, especially dressed up with lemon slices and a few sprigs of fresh mint. It's naturally plant-based and completely free of anything fishy or meaty, so it fits effortlessly into a pescatarian spread without a second thought. Whether you're pouring it alongside a seafood dinner or serving it at a backyard gathering, this lemonade is the kind of thing people ask you for the recipe on the spot.
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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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