During spring and summer, we always have a pitcher of Hibiscus Lemonade in the fridge. It looks and tastes like a fancy coffee shop drink, except you can make it at home for a fraction of the price! And, it's caffeine-free so it's kid friendly too.
This refreshing pink lemonade is delicious as is. But you can also mix it with sparkling water for less sweetness. Or, turn it into a cocktail by adding alcohol. Or, add a cute garnish to make an impressive party drink...with minimal effort. However you go about it, you're going to love it!
For more refreshing drink recipes, try: Beet Pineapple Juice, Rooibos Iced Tea with Fruit, or Mason Jar Cold Brew.
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Why you'll love this recipe
- Easy and fast method: You don't need a stove for this recipe. And, our method uses just a small amount of hot water. This way, the lemonade cools quickly so it's ready to serve.
- Makes the most of fresh lemons: This recipe uses lemon juice and zest to maximize flavor. Once you taste it, you'll appreciate the difference it makes!
- Perfect non-alcoholic drink for parties: This pretty pink drink is a hit with guests! It's an easy (but impressive) non-alcoholic beverage. Or, make it boozy by adding alcohol—like vodka, gin, or sparkling wine.
- Family friendly: Hibiscus lemonade is slightly tart and sweet, without any artificial colors or flavors. So kids can enjoy it too.
- Inspired by Starbucks and Chipotle: If you love Starbucks Passion Tea Lemonade or Chipotle's Hibiscus Lemonade, then you'll enjoy this budget-friendly homemade recipe!
Ingredients (and substitutes)
You only need 4 ingredients to make this refreshing hibiscus lemonade.
- Dried hibiscus: This red flower tastes tart (like cranberries) and is high in vitamin C. Dried hibiscus flowers (or petals) are easier to find than you might think! They're often sold alongside spices and/or tea, as well as at bulk stores and online. We find that Mexican or Middle Eastern shops often have the best prices. In Mexico, hibiscus is called 'Flor de Jamaica' and in Iran it's 'Chai Torsh'. You can substitute hibiscus tea bags if needed (see Recipe Card for details).
- Fresh lemons: This lemonade gets it's bright and refreshing flavor from fresh lemons. And, it maximizes flavor by using both lemon juice and zest. Don't substitute with bottled lemon juice because the flavor isn't as good.
- Sugar: You can use granulated sugar or cane sugar. Feel free to adjust the amount to make the lemonade more or less sweet at the end.
- Water: This recipe uses just enough hot water to steep the hibiscus and dissolve the sugar. You can use a kettle to boil the water quickly (no stove required). The rest is cold water added at the end. This method minimizes how long you're waiting for the hibiscus lemonade to cool down.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Have extra lemons to use up? Make Lemon Swiss Chard Pasta, Halloumi Couscous Salad, or Lemon Spinach Orzo.
How to make (step-by-step photos)
This hibiscus tea lemonade only takes 15 minutes to make! Here's an overview of the recipe steps:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Sweeten to taste: This recipe makes a slightly sweet, crowd pleasing lemonade. Feel free to add more sugar if you prefer. Or, if you like things less sweet, reduce the sugar or dilute with more water at the end.
- Make it sparkle: We love to serve this hibiscus lemonade with a splash of sparkling water. And, if you want a less sweet drink, you can do up to a 50-50 mix of lemonade and sparkling water. We recommend mixing in an indiivdual serving glass—rather than the pitcher—so you can adjust to personal preference.
- Make it a cocktail: Hibiscus lemonade pairs well with vodka and gin. Or mix it with a sparkling white wine or rose to make it a spritz!
- Garnish ideas (optional): You can garnish this drink with sliced lemon, mint, basil, or edible flowers.
More citrus drink recipes:
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📖 Recipe
Hibiscus Lemonade
Ingredients
- 3 to 4 lemons (see note 1)
- ½ cup granulated sugar (or cane sugar)
- ¼ cup dried hibiscus (see note 2)
- 1 cup boiling water
- 3¼ cups cold water
Instructions
- Prep lemon sugar: Zest 1 of the lemons, removing just the yellow zest (avoid white pith). Add to a heatproof bowl with ½ cup granulated sugar. Use your fingers to rub the zest into the sugar.
- Steep: Add ¼ cup dried hibiscus to the sugar mixture. Pour 1 cup boiling water over top. Stir well to dissolve the sugar. Then let steep until the mixture has cooled to room temperature.
- Juice lemons: Roll 3 to 4 lemons on the counter, then cut in half and squeeze until you have ⅔ cups of fresh lemon juice. Set aside (see note 3). (Save any extra juice for another use).
- Combine: Once the hibiscus mixture has cooled, strain into a large pitcher (at least 5 cups/1.25 L capacity). Add the ⅔ cups of fresh lemon juice and 3¼ cups cold water. Stir to mix. Taste and adjust as needed (e.g. more sugar, lemon or water). Pour into glasses filled with ice and serve (see note 4). Refrigerate extras.
Notes
- Lemons: This recipe uses both lemon zest and juice. For 1x batch, you'll need the zest from 1 lemon. And, ⅔ cup juice (typically from 3 to 4 lemons, squeezed). It's easier to zest the lemon first, then cut it in half to juice.
- Dried Hibiscus: Use loose dried hibiscus flowers or leaves. You can find dried hibiscus in the spice or tea section of the grocery store, at Mexican or Middle Eastern stores, or online. ¼ cup dried hibiscus weighs 8 grams. You can substitute tea bags if needed (uses the same weight equivalent). Some "hibiscus tea" has other ingredients added to it, which could impact the flavor. Check the package to confirm.
- Make ahead option: If squeezing the lemon juice in advance, cover and refrigerate it until needed. We find that lemon juice tends to lose some of its bright flavor when it sits out at room temperature for too long. Refrigerate extra hibiscus lemonade. Keeps for 4 to 5 days, but for best flavor enjoy within 3 days.
- Serving tips: Unless you know you'll drink all the hibiscus lemonade at once, we recommend pouring it into glasses of ice (vs. filling pitcher with ice). This helps avoid over-diluting the lemonade if you have leftovers. Can be garnished with sliced lemon, mint, edible flowers, or other fresh herbs.
- Yield: Makes about 4½ cups, without ice. Serves 6 (about ¾ cup per serving).
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