Brazil Nut Free Vegan Hibiscus Lemonade with Fresh Mint
That deep ruby-red color alone is enough to stop anyone in their tracks, and the flavor absolutely delivers on the promise. Dried hibiscus flowers steeped with agave and fresh mint create a fragrant, floral syrup that gets brightened up with a generous pour of fresh-squeezed lemon juice. The result is tart, lightly sweet, and refreshingly herbal — basically everything you want in a warm-weather drink. Every single ingredient here is naturally plant-based and free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. You can tweak the sweetness or tartness at the end to suit your crowd, which makes it easy to nail for a party or a quiet afternoon on the porch. Serve it over a big pile of ice with a mint sprig and a lemon slice, and it looks like something straight off a restaurant menu.
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Learn more →Ingredients
4 servings
For the hibiscus syrup
- ½ cup dried hibiscus flowers
- ½ cup agave syrup
- 1 cup water
- 10 fresh mint leaves, plus more for serving
For the lemonade
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- 3 cups cold water
For serving
- ice, for serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the dried hibiscus flowers, agave syrup, and 1 cup water in a small saucepan over medium heat, stirring until the agave dissolves. Bring to a gentle simmer, then remove from the heat.
- 2
Add the mint leaves to the hot hibiscus mixture and let steep for 15–20 minutes, until the liquid is deep ruby-red and fragrant.
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