MSG Free Vegan Hibiscus Lemonade with Fresh Mint
This vibrant, jewel-toned drink is the kind of thing that makes people stop mid-sip and ask what's in it. Dried hibiscus flowers steep with agave and fresh mint into a deep ruby syrup that's floral, slightly tart, and genuinely stunning — then it gets brightened with a generous pour of fresh-squeezed lemon juice. Every single ingredient here is whole and straightforward, so there's zero guesswork about hidden additives or flavor enhancers sneaking into your glass. The agave dissolves right into the hibiscus water as it simmers, giving you a clean, natural sweetness that plays beautifully against the citrus. Once strained and chilled, the lemonade is endlessly adjustable — a splash more lemon if you like it punchy, a little extra agave if you want it softer. Poured over ice with a sprig of mint and a lemon wheel, it looks like something from a fancy café but comes together with minimal effort and a handful of pantry staples.
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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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