Eosinophilic Esophagitis Friendly Vegan Hibiscus Lemonade with Fresh Mint
Total time35 min
Prep time10 min
Cook time5 min
4.8(3)
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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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