Walnut Free 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 steeped with agave and fresh mint create a floral, subtly tart syrup that forms the backbone of this gorgeous drink. Fresh-squeezed lemon juice brightens everything up and gives it that classic lemonade zing, while the agave keeps it entirely plant-based without any refined sugar. The whole process is straightforward — simmer, steep, strain, and stir — and you end up with something that looks like it came from a fancy café. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved whatsoever. Serve it over a big pile of ice with a sprig of mint and a lemon wheel, and it's honestly the most refreshing thing you can put on a summer table.
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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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