BHA & BHT Free Hibiscus Berry Mocktail

Total time50 min

Prep time10 min

Cook time10 min

4.9

(23)

That deep ruby color alone is enough to stop anyone mid-scroll, and the flavor absolutely delivers on the promise. Dried hibiscus flowers steeped with maple syrup create a tart, floral base that's genuinely complex — nothing like the artificially colored, preservative-laden drink mixes you'd find at the store. Fresh muddled strawberries and blueberries layer in real fruit sweetness, while lime juice keeps everything bright and lively. Sparkling water added at the very end gives it a satisfying fizz without any of the synthetic additives that sneak into commercial sodas and flavored seltzers. Every single ingredient here is whole and recognizable, which is exactly the point when you're avoiding synthetic preservatives like BHA and BHT that often hide in packaged beverages and flavoring syrups. It's elegant enough to serve at a gathering but simple enough to pull together on a weeknight, and the hibiscus syrup can be made ahead and kept cold until you're ready to pour.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!