Vegan Hibiscus Lemonade with Fresh Mint
That deep ruby-red color alone is enough to stop anyone in their tracks, and the flavor absolutely delivers on the promise. Dried hibiscus flowers steep with agave syrup and fresh mint into a fragrant, jewel-toned syrup that forms the backbone of this drink — tart, floral, and just a little wild. Fresh-squeezed lemon juice brings the brightness, and the whole thing comes together in a pitcher that looks stunning on any table. Every ingredient here is completely plant-based by nature, so there's no swapping or substituting required — it's effortlessly suitable as-is. The agave keeps it fully free of honey, which means it works for anyone avoiding animal products without any compromise on sweetness. It serves four, making it an ideal batch drink for a backyard hang, a brunch spread, or just a Tuesday afternoon when you want something that feels a little special. Garnish generously with mint sprigs and lemon slices and watch it disappear fast.
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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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