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Redbud Flower Pink Lemonade

This simple, five-ingredient lemonade is both refreshing and a mesmerizing color-changing experience!
Print Recipe
glass of pink lemonade with a cut up lemon and a honey dipper on the table in front of it.
Prep Time:20 minutes
Cook Time:10 minutes
Resting Time:1 day
Total Time:30 minutes

Equipment

  • 1 half gallon mason jar with lid (for steeping the tea)
  • 1 pint mason jar (for making a single serving of lemonade)

Ingredients

Redbud Flower Tea

  • 4 cups redbud flowers
  • 8 cups water

Redbud Flower Lemonade

  • 3/4 cup lemon juice or about the amount you should get from eight lemons
  • 1/2 cup honey
  • 1/2 teaspoon salt

Instructions

Redbud Flower Tea

  • Pick out any twigs, pegs, or leaves from the redbud flowers—you just want the petals. Some small pegs are fine, but too many can add a slightly bitter taste.
  • Fill your half-gallon mason jar halfway with the redbud flowers.
  • Bring 8 cups of water to a boil in a pot. You’re aiming for a 1:2 flower-to-water ratio for balanced flavor.
  • Once boiling, turn off the heat and let the water sit for a couple of minutes—this helps avoid overheating the flowers, which can reduce their benefits.
  • Pour the slightly cooled water over the redbud flowers in the jar.
  • Cover with a lid and let it sit on the counter for about an hour to cool further.
  • Transfer to the fridge and let steep for at least 24 hours.

Redbud Flower Lemonade *single serving*

  • After your tea has steeped for 24 hours, take it out of the fridge.
  • Pour the tea into a pint jar—about 3/4 of the way full.
  • Add the juice of one lemon (2–3 tablespoons). This is the fun part—watch it change from a muted purple to a gorgeous pink!
  • Stir in honey to taste—about a spoonful (or two).
  • Add salt to taste—a generous pinch. Don’t skip this step; it really enhances the flavor.
  • Stir well, taste, and enjoy!

Notes

  • I like doing single servings because it gives each person ownership over the flavor—some like it tangy, some prefer it sweet, and this way, everyone gets it just right.
  • Want to make a full batch instead of individual servings? After steeping the tea, add 3/4 cup lemon juice, 1/2 cup honey, and 1/2 teaspoon salt directly to the half-gallon jar. Just be sure there’s enough space at the top to avoid overflowing.
  • Redbud lemonade will keep in the fridge for 3–4 days.
  • Add ice to cool down on a warm day.
  • Freeze into popsicles! You can even add a few fresh redbud flowers or fruit of your choice—beautiful and nutritious.
  • It’s important to be mindful of where you’re foraging. Make sure the redbuds you’re picking haven’t been sprayed with pesticides, and always get permission if you’re foraging on private property.
Servings: 6 people