Soy 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 floral tartness you just can't get from a bottle of store-bought pink lemonade. Fresh-squeezed lemon juice keeps everything bright and lively, and the balance between sweet and tart is completely in your hands — a little extra sugar or a squeeze more lemon and it's exactly right. Every single ingredient here is naturally free of soy, so there's no label-reading required and no hidden additives to worry about. Served over ice with a sprig of mint and a few lemon slices, it looks like something you'd pay too much for at a fancy brunch spot. This is the kind of drink that makes a regular afternoon feel like a real occasion.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!