Eggless Hibiscus Berry Mocktail
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, giving the whole drink a tart, floral backbone that no store-bought mixer can replicate. Fresh strawberries and blueberries get muddled right in, so every sip is packed with real fruit flavor rather than artificial sweetness. A generous squeeze of fresh lime juice keeps things bright and lively, and the sparkling water finish adds just the right amount of fizz without overpowering the delicate hibiscus notes. Since every single ingredient here is naturally free of eggs, there's zero label-reading stress — just gorgeous, crowd-pleasing refreshment. It's an ideal centerpiece for brunches, summer gatherings, or any occasion where you want something that feels special without any alcohol or fuss.
About FigFig 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!