Citric Acid Free Hibiscus Berry Mocktail
Deep ruby-red and bursting with fresh berry flavor, this mocktail is the kind of drink that makes people ask what's in it before they've even finished the first sip. Dried hibiscus flowers are steeped into a gorgeous, jewel-toned syrup sweetened with maple syrup — no refined sugar, no artificial anything — then combined with muddled strawberries and blueberries for a layered fruit flavor that feels genuinely special. The lime juice brings brightness without relying on any processed citric acid additives, which can sneak into store-bought mixers, sodas, and flavored syrups in ways that are easy to miss. Everything here is built from whole, recognizable ingredients, so you stay in full control of what goes into the glass. A splash of chilled sparkling water at the end keeps it light and effervescent, and the garnish of fresh mint and lime wheels makes it look like something you'd pay twelve dollars for at a rooftop bar. It's a genuinely crowd-pleasing option for parties, brunches, or any occasion where you want something festive that everyone at the table can actually enjoy.
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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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