Craving a cool, citrusy, and incredibly refreshing drink? This homemade hibiscus lemonade is about to become your new favorite. It’s ridiculously easy to make with just a handful of real ingredients—and believe me, it tastes far better than anything you’d get in a bottle.
I’ve always been a big fan of the Passion Tango Lemonade from Starbucks. It’s just a mix of their herbal hibiscus iced tea and lemonade, but it’s seriously delicious.
I first tried this drink on a summer trip to Breckenridge with my daughter (who was a Starbucks barista at the time). I was craving something refreshing but caffeine-free, so I asked her to surprise me. She returned with the perfect combo of Passion Tango iced tea, lemonade, and ice. I was instantly hooked!
Now, instead of buying it one cup at a time, I make a big batch at home for a fraction of the cost. It’s perfect for summer barbecues and entertaining.
What is Hibiscus Lemonade
Hibiscus lemonade is a simple combination of hibiscus iced tea and lemonade.
The herbal tea, also known as agua de Jamaica, has a bit of a tart, almost cranberry juice-like flavor. Making this drink is as simple as steeping dried hibiscus flowers in hot water, then combining the tea with fresh lemon juice, sugar and water.
Why You’ll Love this Hibiscus Lemonade Recipe
Vibrant pink hibiscus lemonade is one of my go-to drinks, especially during the summer. Fresh lemons go perfectly with with the tart and tangy flavor of hibiscus. Whether I’m sipping it on my own or sharing it with others, it’s always a hit.
Budget-Friendly – Fresh lemons are often on sale, and a bag of dried hibiscus flowers goes a long way, making this lemonade much cheaper than store-bought drinks.
Caffeine-Free and Alcohol-Free – Perfect for sipping anytime of day. It’s a great drink for kids too, or for anyone who wants something festive without alcohol.
Great for Spring and Summer Parties – This drink is perfect for warm weather get-togethers, picnics, or holidays. It’s a beautiful choice for events like Easter brunch, Mother’s Day gatherings, bridal and baby showers, backyard barbecues, and sunny afternoon picnics.
Easily Scaled Up – Need more? Just double or triple the recipe depending on how much you need. (Or if you’re making lemonade for a big group, my Homemade Gallon Lemonade Recipe is perfect, too!)
Ingredients for Hibiscus Tea Lemonade
- whole lemons
- dried hibiscus flowers (flor de Jamaica)
- sugar
- water
Shopping Guide and Substitutions
Lemons – Freshly squeezed lemon juice is a must for homemade lemonade. Bottled juice just doesn’t cut it.
You’ll need about 1 1/2 cups of lemon juice, which works out to around 6-8 lemons, depending on their size and juiciness. Buy a few extras just in case and for garnishing.
Tip: For the juiciest lemons, go for ones that are a deeper yellow and feel heavy in your hand. If you want an extra punch of lemon flavor, toss in a little zest too!
Dried Hibiscus Flowers (Flor de Jamaica) – These are the secret to that gorgeous ruby color!
You can usually find dried hibiscus flowers in the Hispanic foods aisle, at natural food markets, or easily online. Just make sure you’re getting food-grade, unsweetened hibiscus. Look for labels like “flor de Jamaica” or “hibiscus.”
Tip: If you’re planning to make hibiscus drinks often, buying in bulk can save you money!
Sugar – Plain granulated sugar works perfectly to balance out the tartness of the lemons and hibiscus.
You could also swap it out for honey, agave, or even coconut sugar, if you like. Keep in mind, though, that darker sweeteners like coconut sugar might change the flavor and color a little bit.
Water – For the cleanest, freshest taste, I always recommend filtered water. If you don’t have a water filter, something simple like a Brita pitcher is an easy and affordable option that makes a big difference in the flavor of your drinks.
How to Make Hibiscus Lemonade
This recipe yields 2 quarts.
Detailed recipe and instructions are in recipe card at bottom of post.
- Make the Hibiscus Tea Concentrate: Add dried hibiscus flowers (loose not packed) to a heat-proof container that has at least a 2 cup capacity. Bring 3 cups of water to a boil and pour 2 cups of it over the hibiscus. Let steep for 10 minutes. The tea will turn a beautiful, deep red color.
- Make the Simple Syrup: Add sugar to a heat-proof container that has a 2 cup capacity. Pour the remaining 1 cup of boiling water over it and stir until all the sugar is dissolved and the syrup is clear.
- Juice the lemons: While the tea is steeping, slice lemons in half horizontally. Using a citrus juicer, juice the lemons until you have 1 1/2 cups.
- Strain the Hibiscus: When the tea is finished steeping, pour it through a fine-mesh strainer into a 2-quart pitcher to remove the flowers.
- Assemble the hibiscus lemonade: To the hibiscus tea concentrate, add the simple syrup, lemon juice and 3 cups cold water. Stir to combine. You can pour the lemon juice through a fine-mesh strainer, if desired, to remove any bits of pulp.
- Chill: Refrigerate the lemonade until it’s nice and cold.
- Serve: Serve it over ice in your prettiest glasses (the deep ruby color looks stunning in clear glasses!) When serving, fill each glass with ice, then pour the hibiscus lemonade over the top. I recommend serving ice in glasses, not in the pitcher, to avoid watering down the flavor as the ice melts.
Making the simple syrup:
Making the hibiscus tea:
Juicing the lemons:
Assembling the hibiscus tea lemonade:
Tips and Variations
- Make It Sparkling: For a bubbly twist, skip the cold water step in the recipe. Instead, right before serving, fill each glass with ice and fill 2/3 full with the hibiscus-lemonade concentrate. Then top off with sparkling water.
- Adjust the Sweetness: Feel free to add more or less sugar to taste.
- Batch it Up: This recipe can easily be doubled or tripled if you’re making it for a party or picnic.
- Add a Fun Garnish: Top each glass with a lemon slice and a sprig of mint for a pretty touch.
- Make hibiscus lemonade ice cubes: To keep a pitcher of this lemonade cold when entertaining, without risking watering it down with ice cubes, make some extra hibiscus lemonade and freeze into cubes.
For a quicker version of this drink here’s my copycat Starbucks Passion Tango Lemonade recipe that you make with tea bags and prepared lemonade.
Serving Suggestions
This hibiscus lemonade is perfect for all kinds of spring and summer celebrations. Here are a few ideas for when to serve it:
Easter Brunch — A bright, festive drink alongside pastries, egg dishes, and fruit salads.
Mother’s Day Gatherings — Serve in pretty glasses with fresh mint or edible flowers for an extra special touch.
Baby and Bridal Showers — A beautiful non-alcoholic option that looks gorgeous on a drink table.
Backyard Barbecues — Pairs so well with grilled foods like burgers, chicken, and veggie skewers.
Summer Picnics — Chill in a thermos or big jar, then pack along with sandwiches and salads.
More Refreshing Lemonade Recipes You’ll Love
If you try this hibiscus lemonade (and I really hope you do!), I’d love to hear what you think. Don’t forget to tag me on Instagram (@sweet.steep) and share your creation!
And if you love vibrant, fruity drinks, here are a few more refreshing lemonade recipes to try:
- Frozen Raspberry Lemonade – Sweet, tart, and icy-cold!
- Copycat Starbucks Blended Strawberry Lemonade – Smooth, refreshing, and just like the one at the coffee shop.
- 3-Minute Frosted Lemonade – Creamy, dreamy, and so easy to make!
Hibiscus Lemonade
This homemade hibiscus tea lemonade is a fun twist on classic lemonade, with a perfect balance of tart lemon and floral hibiscus. Whether you're sipping solo or serving up something special for summer entertaining, it’s a drink everyone will love! This recipe yields 2 quarts of lemonade.
Ingredients
- 1 1/2 cups lemon juice, freshly squeezed
- 1 cup granulated sugar
- 1/2 cup hibiscus flowers (flor de Jamaica)
- 3 cups water, boiled
- 3 cups water, cold
- ice for serving
Instructions
- Make the Hibiscus Tea Concentrate: Add dried hibiscus flowers (loose not packed) to a heat-proof container that has at least a 2 cup capacity. Bring 3 cups of water to a boil and pour 2 cups of it over the hibiscus. Let steep for 10 minutes. The tea will turn a beautiful, deep red color.
- Make the Simple Syrup: Add sugar to a heat-proof container that has a 2 cup capacity. Pour the remaining 1 cup of boiling water over it and stir until all the sugar is dissolved and the syrup is clear.
- Juice the lemons: While the tea is steeping, slice lemons in half horizontally. Using a citrus juicer, juice the lemons until you have 1 1/2 cups.
- Strain the Hibiscus: When the tea is finished steeping, pour it through a fine-mesh strainer into a 2-quart pitcher to remove the flowers.
- Assemble the hibiscus lemonade: To the hibiscus tea concentrate, add the simple syrup, lemon juice and 3 cups cold water. Stir to combine. You can pour the lemon juice through a fine-mesh strainer, if desired, to remove any bits of pulp.
- Chill: Refrigerate the lemonade until it’s nice and cold.
- Serve: Serve it over ice in your prettiest glasses (the deep ruby color looks stunning in clear glasses!) When serving, fill each glass with ice, then pour the hibiscus lemonade over the top. I recommend serving ice in glasses, not in the pitcher, to avoid watering down the flavor as the ice melts.
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Nutrition Information:
Yield: 8 Serving Size: 1 cupAmount Per Serving: Calories: 96Carbohydrates: 25gSugar: 25g