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–+ servings
Sophie Lane

Hibiscus Mocktail

A bright, ruby-red mocktail made with hibiscus tea, citrus, and sparkling water. Naturally tart, fruity, and refreshing, this non-alcoholic drink is perfect for summer gatherings, brunch, or holiday parties.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 glasses
Course: Drinks
Cuisine: American
Calories: 40
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 hibiscus tea bags or 2 tbsp dried hibiscus petals
  • 2 cups water
  • 1 tbsp honey or agave syrup adjust to taste
  • 2 tbsp fresh lime or lemon juice
  • 1 cup sparkling water chilled
  • Ice cubes
  • Garnishes: mint sprigs citrus slices, or berries

Equipment

  • Saucepan or kettle (to brew tea)
  • Strainer
  • Mixing spoon
  • Glasses or mason jars

Method
 

  1. Bring 2 cups of water to a boil. Add hibiscus tea bags or dried petals and steep for 5–7 minutes.
  2. Strain and chill the hibiscus tea in the refrigerator until cool.
  3. Fill two glasses with ice cubes. Pour in the chilled hibiscus tea.
  4. Add lime or lemon juice and stir in honey or agave until dissolved.
  5. Top each glass with sparkling water.
  6. Garnish with mint, citrus slices, or fresh berries. Serve immediately.

Nutrition

Calories: 40kcalCarbohydrates: 10gSodium: 5mgSugar: 8g

Notes

For a blackberry hibiscus mocktail, muddle 4–5 fresh blackberries in the glass before adding tea.
For a strawberry hibiscus mocktail, blend 2 tbsp strawberry puree into the tea before serving.
Adjust sweetness to your preference; hibiscus can be quite tart.
Swap sparkling water with ginger ale for extra spice and depth.

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