Chestnut Free Hibiscus Berry Mocktail

Total time50 min

Prep time10 min

Cook time10 min

4.9

(23)

This vibrant mocktail is a showstopper in a glass — deep ruby-red from steeped hibiscus flowers, brightened with muddled strawberries and blueberries, and finished with a hit of fresh lime and sparkling water. The color alone is enough to make everyone at the table ask what's in it. A homemade hibiscus syrup sweetened with maple syrup forms the backbone, giving you full control over every ingredient that goes into the drink. Fresh fruit gets muddled right in the shaker, so you're pulling real berry flavor into every sip rather than relying on artificial flavoring or store-bought mixes that can carry unexpected additives. The whole thing comes together with a gentle strain and a fizzy pour, making it feel far more impressive than the effort involved. Garnished with a lime wheel and a sprig of fresh mint, it's the kind of drink that looks like it came from a craft cocktail bar — no alcohol, no fuss, and nothing to second-guess on the ingredient list.

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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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