Capsaicin Free Hibiscus Berry Mocktail

Total time50 min

Prep time10 min

Cook time10 min

4.9

(23)

This vibrant mocktail is the kind of drink that stops people mid-conversation the moment you set it on the table — that deep ruby color is genuinely stunning. Dried hibiscus flowers are steeped into a homemade syrup sweetened with maple syrup, then combined with muddled fresh strawberries and blueberries for a layered, fruity base that tastes as bold as it looks. A generous squeeze of fresh lime juice cuts through the sweetness and adds a bright, citrusy lift, while chilled sparkling water brings everything together with a satisfying fizz. For anyone avoiding capsaicin, this is exactly the kind of refreshing, crowd-pleasing drink that requires zero substitutions or label-reading — every ingredient is naturally free of heat. The muddling step is where the magic happens, coaxing all that juicy berry flavor out before it gets shaken together with the hibiscus syrup and strained into glasses. Garnished with a lime wheel and a sprig of fresh mint, it's elegant enough for a dinner party but easy enough to whip up on a quiet afternoon.

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!