Shellfish Free Vegan Hibiscus Lemonade with Fresh Mint
This vibrant, jewel-toned drink is everything you want on a warm afternoon — tart, floral, lightly sweet, and impossibly refreshing. Dried hibiscus flowers are simmered with agave syrup and fresh mint to create a deep ruby syrup that smells as gorgeous as it looks. Once strained and combined with plenty of fresh lemon juice and cold water, the result is a lemonade that tastes like it came from a fancy café but took almost no effort to pull together. The agave keeps it fully plant-based, and every single ingredient here is straightforward and ocean-free, so there's zero concern about hidden seafood derivatives sneaking into your glass. You can easily dial the sweetness or tartness up or down at the end, making it totally customizable to your crowd. Pile on the ice, tuck in a sprig of fresh mint, and you've got a showstopper pitcher drink that's as pretty as it is delicious.
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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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