Celery 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-sip and makes them ask what's in it. The base starts with a homemade hibiscus syrup — dried jamaica flowers steeped until the liquid turns a stunning deep ruby-red, then sweetened with maple syrup for a floral, lightly caramel note. Fresh strawberries and blueberries get muddled right in, adding a jammy, sun-ripened fruitiness that no store-bought mixer can replicate. A generous hit of fresh lime juice keeps everything bright and balanced, while chilled sparkling water poured gently down the side of the glass gives it that satisfying, effervescent lift. Every single ingredient here is naturally free from celery and celery derivatives — no hidden vegetable extracts, no seasoning blends to second-guess, just clean, whole-food components you can feel good about. Garnished with a lime wheel and a sprig of fresh mint, it looks like something from a craft cocktail bar but comes together with nothing more than a saucepan, a shaker, and a fine-mesh strainer. Whether you're hosting a crowd or just treating yourself on a weeknight, this one earns a permanent spot in the rotation.

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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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