Hibiscus Pink Lemonade

A refreshing pretty-in-pink drink on a hot summer day
a jar and several glasses of pink lemonade on a picnic table outside
© Can Stock Photo / tvirbickis

This tart and tangy lemonade is a healthier version, naturally pigmented by these vitamin C-rich flowers. In Mexico, a delicious drink using hibiscus is called Agua de Jamaica (pronounced Ha-mike-ah).


  • 1 cup water, boiled
  • 2 tbsp hibiscus flowers*
  • ¾ cup agave or honey (or 1¼ cups sugar)
  • 6 lemons, juiced (to make 1½ cups)
  • 6 cups water, cold
  • Plenty of ice
  • 2 lemons, sliced into thin rounds

*If you can’t find hibiscus, try using 3 Celestial Seasonings Red Zinger tea bags instead.


  1. Pour boiled water over hibiscus and add sweetener to dissolve.
  2. Once sufficiently infused, strain out hibiscus.
  3. Squeeze lemons to make juice, straining out pulp and seeds.
  4. In a large glass pitcher, combine the hibiscus syrup, lemon juice and cold water and stir.
  5. Add more sweetener as needed.
  6. Add lemon slices and ice cubes. Serve cold and enjoy!