Beef Free Hibiscus Berry Mocktail
Tart, jewel-bright, and completely refreshing, this hibiscus berry mocktail is the kind of drink that makes people do a double-take when they find out there's no alcohol in it. Dried hibiscus flowers are simmered with water and maple syrup into a stunning deep ruby syrup that brings a floral, cranberry-like depth you just can't get from a bottle of juice. Fresh strawberries and blueberries get muddled right in, adding real fruit body and a natural sweetness that balances the bright hit of fresh lime juice. A generous pour of chilled sparkling water at the end keeps everything lively and effervescent in the glass. This is the kind of recipe that fits effortlessly into any gathering — no special substitutions needed, just clean, plant-based ingredients doing all the heavy lifting. Garnish with a lime wheel and a sprig of mint and it looks like something you'd pay twelve dollars for at a rooftop bar.
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Learn more →Ingredients
4 servings
For the hibiscus syrup
- 2 cups water
- ½ cup dried hibiscus flowers (jamaica flowers)
- 4 tbsp maple syrup
For the mocktail
- 8 medium strawberries, hulled and halved
- ¼ cup fresh blueberries
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 lime wheels, for garnish (optional)
- 4 fresh mint sprigs, for garnish (optional)
Instructions
- 1
Combine the water and dried hibiscus flowers in a small saucepan over medium heat. Bring to a gentle simmer, then reduce the heat to low and steep for 8 minutes, until the liquid is a deep ruby-red.
- 2
Remove from the heat and stir in the maple syrup until fully dissolved. Pour the syrup through a fine-mesh strainer into a heatproof bowl or measuring cup, pressing the flowers to extract all the liquid; discard the spent flowers. Let the syrup cool to room temperature, then refrigerate until cold, at least 30 minutes.
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