Chicken Free Vegan Hibiscus Lemonade with Fresh Mint
This vibrant ruby-red drink is the kind of thing that stops people mid-sip and makes them ask what's in it. Dried hibiscus flowers are steeped with agave and fresh mint into a fragrant, jewel-toned syrup that forms the backbone of the whole drink — floral, a little tart, and deeply refreshing. Fresh-squeezed lemon juice brings the brightness, while cold water stretches everything into a perfectly balanced pitcher drink. The agave keeps it fully plant-based without sacrificing any sweetness, and you can nudge the flavor in either direction at the end depending on how tart or mellow you like it. Served over ice with lemon slices and extra mint, it looks stunning on a table and tastes even better than it looks. It's the kind of homemade drink that makes store-bought lemonade feel like a serious downgrade.
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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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