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Honey hibiscus lemonade recipe served over ice in a clear glass.

Hibiscus Lemonade Recipe

This honey hibiscus lemonade recipe is naturally sweetened with honey, made with dried hibiscus flowers and fresh lemon juice, and makes a full gallon perfect for summer gatherings.
Prep Time 5 minutes
Cook Time 10 minutes
Steep Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 cup dried hibiscus flowers flor de Jamaica
  • 1 cup honey plus more to taste
  • ½ cup water for honey syrup
  • 1½ cups fresh lemon juice about 8–10 lemons
  • 8 cups water for hibiscus tea
  • 4 cups cold water to finish
  • Ice and lemon slices for serving

Instructions

  • Bring 8 cups of water to a boil. Add dried hibiscus flowers, remove from heat, and steep for 15–20 minutes until deep red.
  • While steeping, warm ½ cup of water over low heat. Add honey and stir until dissolved. Do not boil.
  • Strain hibiscus tea through a fine mesh strainer into a gallon pitcher. Discard spent flowers. Cool 10 minutes.
  • Stir in honey syrup, fresh lemon juice, and 4 cups cold water. Taste and adjust sweetness.
  • Refrigerate at least 1 hour or serve immediately over ice. Garnish with lemon slices.

Notes

  • Start with 1 cup honey and add more to taste after combining.
  • For a stronger flavor steep up to 30 minutes.
  • Swap finishing water for sparkling water for a fizzy version.
  • Store in a sealed pitcher in the refrigerator for up to 5 days. Stir before serving.
  • Do not freeze.