Refreshing Hibiscus Mocktail
Total Time
10 minutes (plus 20 minutes cool time)
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4.8 out of 5 stars
(9)
Ingredients
4 drinks
- 3 bags of hibiscus tea or 1 tablespoon loose hibiscus tea (I used Tazo’s “Passion” blend)
- 3 cups (24 ounces) water
- 2 small limes (about 4 tablespoons lime juice), plus lime rounds for garnish
- Topo Chico or other sparkling water or club soda
- Ice, for serving
- 2 tablespoons honey
- 2 tablespoons water
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Preparation
Chef’s notes
Prepare in advance:
You can make the tea component and honey simple syrup in advance, and chill both separately until you’re ready to serve. I’d suggest mixing the drinks just before serving since the sparkling water loses its carbonation over time.
Change it up:
For a fun twist, add a splash of homemade watermelon juice to each drink!
Make it vegan:
Use traditional simple syrup instead of honey simple syrup (substitute vegan cane sugar for the honey, and warm the mixture until the sugar is fully dissolved).
*Simple syrup note:
We mix the warm water with honey in this fashion because full-strength honey doesn’t mix well with liquids. You might have a bit of simple syrup left over—save it to sweeten your coffee/tea/cocktails (it keeps well for up to 2 weeks), or discard it.
A note on pregnancy safety:
Hibiscus is considered potentially unsafe for pregnancy, so out of an abundance of caution, I would not recommend this mocktail if you are expecting.