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Hibiscus Lemonade

If you love hibiscus iced tea (also known as agua de Jamaica in many Mexican restaurants) and love fresh squeezed lemonade, then you're going to LOVE this easy Hibiscus Lemonade!

This is a very easy pink lemonade recipe that doesn't require making a simple syrup on the stove. It's a great recipe for summer BBQs and entertaining! You'll be making it over and over all summer long!

Red hibiscus lemonade in a mason jar
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Iced hibiscus drink

Have you ever had agua de Jamaica? Or a super tasty mug of herbal berry tea (which is typically made with hibiscus flowers)? If so, then you've already tried hibiscus and know how delicious hibiscus is! Hibiscus flowers make a deep magenta tea that is so good, whether served hot or cold.

This recipe combines brewed hibiscus tea with lemonade to make a gorgeous pink lemonade! And the best part is that it is so easy to make: there's no need to make simple syrup on the stove. Just dissolve the sugar in the hot water while the hibiscus brews, and combine with lemon juice and water.

By the way, I also have a simple Cucumber Lemonade recipe on my sister site Babaganosh that doesn't require making a simple syrup either!

Overhead shot of hibiscus lemonade

Related recipe: Watermelon Cocktail with Rum

Ingredients

  • ½ cup dry hibiscus tea flowers, tightly packed (I have this bag, I love that it's full flowers instead of ground up hibiscus dust)
  • 1 cup boiling hot water
  • 1 cup sugar (or 1 cup honey or ¾ cup agave nectar)
  • 1 cup fresh squeezed lemon juice (from about ~6-8 lemons, depending on their size)
  • 3-4 cups cold water, to taste (or ice water, if you want to serve immediately)
Ingredients for hibiscus lemonade

Equipment

Instructions

Step 1: In a heat-safe bowl that's at least 2 cups big, combine the hibiscus, boiling water, and 1 cup sugar. Stir until the sugar dissolves, then allow to steep for 5-10 minutes, while you prepare the rest of the lemonade.

Hibiscus flowers brewing for lemonade

Step 2: Squeeze the lemons. If you don't have enough fresh lemons, you can top up with bottled lemon juice. (See notes below.)

1 cup of fresh squeezed lemon juice

Step 3: In a large pitcher, combine ¾ cup of the sweetened hibiscus tea (set some aside for now), lemon juice, and 3 cold cups water and stir. Give it a taste and see if it needs more sugar (then add the rest of the sweetened hibiscus), or if it needs more water. Enjoy immediately over ice, or chill before serving.

Related recipe: Low Calorie Piña Colada

How many lemons to use

The number of lemons you will need will vary depending on how much juice your lemons have. I typically use 6-8 lemons. Get a few extras just in case, or you can always top up with bottled lemon juice if you don't have 1 cup of fresh lemon juice.

You just want more freshly squeezed lemon juice than bottled lemon juice for the freshest flavor.

Related recipe: Peach Vodka Iced Tea

Hibiscus health benefits

Hibiscus tea has a ton of health benefits! I am not claiming that this lemonade is a health drink because it does have sugar in it, but hibiscus drinks may help lower blood pressure and cholesterol and might help reduce inflammation and protect your body against oxidative damage. (Source)

So if I am choosing to enjoy a lemonade, I might as well add some hibiscus for added health benefits, right? And fresh squeezed lemon juice also contains vitamin C, so there could be worse sweet drinks out there! Read more about the benefits of lemon water.

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Hibiscus lemonade in a mason jar

Hibiscus Lemonade

This easy Hibiscus Lemonade is our favorite pink lemonade recipe! So easy to make without needing to make a simple syrup on the stove. A great entertaining recipe!
5 from 1 vote
Print Pin Rate
Course: Drinks
Cuisine: American
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8
Calories: 96kcal
Author: Kate

Ingredients

  • ½ cup dry hibiscus tea flowers tightly packed
  • 1 cup boiling hot water
  • 1 cup sugar or 1 cup honey or ¾ cup agave nectar
  • 1 cup fresh squeezed lemon juice from about ~6-8 lemons, depending on their size
  • 3-4 cups cold water to taste (or ice water, if you want to serve immediately)

Special equipment

Instructions

  • In a heat-safe bowl, combine the hibiscus, boiling water, and 1 cup sugar. Stir until the sugar dissolves, then allow to steep for 5-10 minutes, while you prepare the rest of the lemonade.
  • Squeeze the lemons. If you don't have enough fresh lemons, you can top up with bottled lemon juice.
  • In a large pitcher, combine ¾ cup of the sweetened hibiscus tea (set some aside for now), lemon juice, and 3 cups cold water and stir. Give it a taste and see if it needs more sugar (then add the rest of the sweetened hibiscus), or if it needs more water.
    Once you're happy with the flavor, enjoy immediately over ice, or chill before serving.

Notes

The number of lemons you will need will vary depending on how much juice your lemons have. I typically use 6-8 lemons. Get a few extras just in case, or you can always top up with bottled lemon juice if you don't have 1 cup of fresh lemon juice. You just want more freshly squeezed lemon juice than bottled lemon juice for the freshest flavor.

Nutrition

Calories: 96kcal | Carbohydrates: 25g | Fat: 0.1g | Sodium: 0.3mg | Potassium: 1mg | Sugar: 25g | Calcium: 0.3mg | Iron: 0.01mg
Recipe Rating




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