Turkey 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 tart floral depth you simply cannot get from a bottle of store-bought pink lemonade. Fresh-squeezed lemon juice keeps things bright and tangy, while the hibiscus syrup rounds it all out with a gorgeous berry-like sweetness. The whole process is straightforward — make the syrup, strain it, stir in the lemon juice and cold water, and you're done. Served over ice with a few lemon slices and a sprig of mint, it looks like something from a fancy café but comes together with pantry-simple ingredients. It's the kind of drink that works just as well for a quiet afternoon on the porch as it does for a crowd-pleasing pitcher at a summer gathering.
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!