Seed Oil 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 steep into a rich, floral syrup that gives this lemonade a tart, berry-like depth you just can't get from a powder or concentrate. Fresh-squeezed lemon juice keeps everything bright and lively, balancing the sweetness in a way that feels genuinely refreshing rather than cloying. Every single ingredient here is exactly what it sounds like — water, sugar, citrus, and flowers — so there's no reason to squint at a label or wonder what's hiding in a store-bought mix. It's naturally free of any refined oils or processed additives, which makes it a clean, crowd-pleasing option for backyard gatherings, brunches, or just a slow afternoon on the porch. Serve it over plenty of ice with a sprig of mint and a lemon slice, and it looks like something from a fancy café without any of the effort.
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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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