Sesame 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 quick homemade syrup that brings a tart, floral depth you simply cannot get from a bottle of store-bought mix. Fresh-squeezed lemon juice keeps everything bright and tangy, while the cold water brings it all together into something genuinely refreshing. The whole process is straightforward — a short simmer, a steep, a strain, and you're pouring over ice in no time. Lemon slices and fresh mint make it feel like something you'd pay too much for at a rooftop bar, except you made it yourself. Every single ingredient here is naturally free of sesame in any form, so there's no label-scanning or substitution stress involved — just a beautiful, crowd-pleasing drink you can serve with total confidence.
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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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