Pork 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 cannot get from a bottle of pink food coloring. Fresh-squeezed lemon juice keeps everything bright and tangy, while the cold water balances it all into something genuinely refreshing. The whole process is straightforward — a quick simmer, a short steep, a strain, and you're done. Served over ice with lemon slices and a sprig of mint, it looks like something from a fancy café but comes together with pantry staples and a little patience. Every single ingredient here is naturally plant-based and free from any animal products, so there's nothing to second-guess — just a gorgeous, crowd-pleasing drink that works for almost any 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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