Turmeric Free Pink Lemonade with Hibiscus
That deep ruby color comes entirely from dried hibiscus flowers steeped into a simple homemade syrup — no artificial dyes, no spice blends, and absolutely nothing that could sneak turmeric into your glass. The tartness of fresh-squeezed lemon juice plays beautifully against the floral, cranberry-like depth of the hibiscus, making every sip feel a little more special than your average lemonade. Making the syrup is genuinely easy: a quick simmer, a 15-minute steep, and a strain through a fine-mesh sieve is all it takes before you're pouring it into a pitcher. Because you're building everything from scratch with whole, recognizable ingredients, there's no guesswork about what's actually in your drink. Serve it over ice with a few lemon slices and a sprig of fresh mint for a presentation that looks almost too pretty to drink — almost.
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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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