Refreshing Hibiscus Mocktail Recipe
There’s something magical about a hibiscus mocktail - its jewel-toned color that catches the light, the tangy floral aroma that drifts up as you pour, and the first sip that’s equal parts bright, cooling, and uplifting. To top it off, it’s caffeine-free, making it a perfect afternoon refresher or a festive beverage for all ages.
Servings: 1
Ingredients
- Hibiscus tea bags I use Sadaf, Buddha Teas, or the hibiscus tea in my Prolon boxes
- Ice
- Fresh lime juice
- Couple drops of stevia I am using Thrive Market brand or NOW or your favorite sweetener to taste
- Sparkling Water
- Fresh mint leaves
- Other add-ins: berries or pineapple I have added the washed rind of pineapple after I cut it up.
Instructions
- I make a big batch of strong hibiscus tea and keep it in the fridge. Figure 2 tea bags for 16 ounces of hot water. (I usually do 4-5 for a pitcher of water.) Allow teabags to steep until water is room temperature, about 2-3 hours. Transfer to jars or bottles and refrigerate until cold.
- Add a few ice cubes to a 12-ounce glass and fill it about 3/4 with chilled hibiscus tea. Add the juice of half a lime (sometimes I add a full lime.). Add a few drops of stevia or to taste. Top off with sparkling water and stir. Add mint leaves and enjoy.
Notes
- Once I added rosé (wine) to the mocktail and it tasted like sangria!
- Brewed hibiscus tea will keep in the fridge for up to 5 days. Store it in sealed jars or bottles to preserve freshness.