Lupin 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 steeped with fresh mint and agave create a floral, lightly sweet syrup that gets balanced out by a generous pour of fresh-squeezed lemon juice — tart, refreshing, and genuinely stunning in the glass. The whole thing comes together in a single pitcher with no special equipment beyond a saucepan and a fine-mesh strainer. Every ingredient here is straightforwardly plant-based and free from any legume-derived additives or flour alternatives that can sneak into packaged drink mixes and flavored syrups. Agave keeps the sweetness smooth without any of the fuss, and you can dial the tartness up or down right before serving to suit your crowd. Pile on the ice, tuck in a sprig of mint, and you've got a showstopper that's as easy to make as it is to drink.
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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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