Fish Free Vegan Hibiscus Lemonade with Fresh Mint
This vibrant, jewel-toned drink is the kind of thing that stops people mid-sip and makes them ask what's in it. Dried hibiscus flowers are simmered with agave and fresh mint into a deep ruby syrup that smells absolutely incredible, then brightened with a generous pour of fresh-squeezed lemon juice. The result is tart, floral, lightly sweet, and completely refreshing — the kind of lemonade that makes a regular glass of the stuff feel boring by comparison. Because everything here is built from whole, plant-based ingredients, there's zero need to scan labels or second-guess anything. The hibiscus syrup comes together quickly on the stovetop, and once it's strained and chilled, assembly is just a matter of pouring over ice and adding a sprig of mint for that finishing touch. It's equally at home at a backyard cookout, a brunch spread, or a quiet afternoon on the porch — and it looks stunning doing it.
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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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