Mother Earth Living

Cool Down with Iced Drinks: Pink Herbal Lemonade

By Nanette Blanchard
July/August 2006
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The lavender and hibiscus flowers turn this refreshing lemonade a gorgeous hot-pink color. You’ll get the most juice from lemons that are at room temperature. If you can’t find hibiscus flowers, substitute four large strawberries, thinly sliced. SERVES 4

• 4 cups water
• 1 cup sugar
• 2 tablespoons dried lavender flowers
• 4 whole dried hibiscus flowers
• 1 cup fresh lemon juice (about 4 large lemons)
• Lemon slices and whole lavender sprigs, for garnish

1. Bring water to a boil. Remove from heat and add sugar; stir to dissolve.

2. Add lavender and hibiscus flowers and steep, covered, for 5 minutes.

3. Strain and add lemon juice. Chill for several hours before serving.

4. Garnish with lemon slices and lavender sprigs.


Nanette Blanchard is a freelance food writer who tries to keep cool in Albuquerque, New Mexico. 

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