This vibrant pink Hibiscus Lemonade is tart, floral, and deeply refreshing. This version is made with brewed hibiscus tea, freshly squeezed lemon juice, and orange-infused simple syrup. It's bold in color, balanced in flavor, and designed as a concentrated base that's diluted with ice or water just before serving - making it perfect for warm weather, entertaining, and batch prep.
Hibiscus drinks show up across many cultures - from Caribbean sorrel to agua de jamaica. This lemonade-style version leans bright and citrusy while still letting the floral notes shine. The addition of orange simple syrup softens the sharpness of freshly squeezed lemon juice.
Hibiscus lemonade works beautifully in winter - citrus is at its peak, and roselle hibiscus is freshly harvested in late fall. The bright lemon and floral hibiscus make it refreshing yet seasonal, not just a summer drink.
This recipe was tested multiple times and created as a concentrate, so you can dilute it to taste depending on how sweet, tart, or strong you prefer lemonade.
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Why You'll love this Recipe
- Bright & refreshing - Tart lemon, floral hibiscus, and subtle orange simple syrup to sweeten.
- Make-ahead friendly - Prepare the concentrate once, dilute as needed. Perfect for freezing and enjoying later.
- Perfect for entertaining - Easy to scale for parties or pitchers.
- Naturally caffeine-free - Great for all ages and sipping in the sun.
Ingredients - Notes and Substitutions
- Hibiscus Tea - Use a strongly brewed hibiscus tea so the flavor holds up after dilution.
- Fresh or dried hibiscus (roselle) both work. Tea bags are fine, but loose hibiscus gives the deepest color and flavor
- Lemon Juice - Freshly squeezed lemon juice is essential here. Bottled lemon juice tends to taste flat and overly acidic.
- Orange Simple Syrup - This is what sets this recipe apart. Orange simple syrup adds sweetness plus something to cut the tartness of both lemon juice and hibiscus. When making the simple syrup, make sure the orange peels don't have any pith, that's what makes it bitter. Substitute with:
- Plain simple syrup
- Honey syrup (1:1 honey + water, gently warmed)
- Agave syrup (milder sweetness)
How to Make Hibiscus Lemonade
- Step 1: Bring water to a boil and add roselle hibiscus, turn off heat, and cover. Let steep until fully cooled (minimum 2-4 hours, overnight preferred).
- Step 2: Bring 1 cup of water to a simmer with 1 ¼ cup of sugar. Once the sugar fully melts, add the orange peels. Continue to simmer on low until the orange peels are translucent.
The key to good hibiscus tea is time. Letting the hibiscus steep slowly allows the deep red color and flavor to develop. Don't boil the hibiscus - it can turn bitter.
- Step 3: Strain the brewed hibiscus tea, lemon juice and orange simple syrup into a 32-ounce pitcher. Adjust as needed. This is the hibiscus lemonade concentrate!
- Step 4: When ready to serve, dilute the concentrate at 1:1.
- Step 5: Dilute with ice or cold water just before serving.
- Step 6: Serve with citrus slices or mint.
Expert Tips and Tricks
- Diluting: Be sure to give everything a taste and adjust as needed. If your hibiscus tea is old, it may not make a strong concentrate and you may need to add more. If it's too tart, add more sugar but remember that diluting will mellow it out as well.
- Make it fizzy: Top each glass with sparkling water.
- Cocktail version: Add vodka, gin, or white rum.
- Herbal twist: Add a sprig of mint or basil while chilling.
- Batch for parties: Double the concentrate - it stores beautifully.
Storage Instructions
Store the concentrated base in the refrigerator for up to 5 days. Stir before serving, as ingredients may settle. Hibiscus lemonade concentrate can be frozen for up to 6 months. For best flavor and color, I recommend using it within 3-4 months.
To freeze:
- Freeze the concentrate before diluting with ice or water
- Use airtight containers or silicone freezer cubes to prevent freezer burn
- Leave a little headspace - it expands when frozen
- Label with the date
Thaw overnight in the fridge and stir well before serving - separation is normal.
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Hibiscus Lemonade
Equipment
Ingredients
- ½ cup hibiscus, dried
- 1 cup lemon juice, freshly squeezed
- 1 ¼ cup sugar
- 3 cups water, divided
- 1 orange, peeled
Instructions
- Bring 2 cups of water to a boil. Add the hibiscus and turn off the heat. Cover and steep for at least 4 hours until fully cooled, or overnight for best flavor.
- Remove the peel from an orange, being sure to also remove the pith. Bring 1 cup of water to a simmer and add 1 ¼ cup of sugar. Once the sugar fully dissolves, add the orange peels. Simmer on low until the orange peels are translucent.
- Strain the brewed hibiscus tea, lemon juice, and orange simple syrup into a 32-ounce pitcher. Adjust to taste. This is the hibiscus lemonade concentrate.
- To serve, dilute with ice or cold water just before serving with citrus slices and sprigs of mint.For example, fill a 32-ounce pitcher halfway with the concentrate and fill the rest with ice, or 1 cup of ice cold water and 1 cup of ice.
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