Gelatin Free 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 alone is worth making it for. Dried hibiscus flowers are steeped with maple syrup into a rich, floral syrup that forms the backbone of the whole drink, layering tart and subtly sweet notes in every sip. Muddled strawberries and blueberries bring a fresh, jammy depth that you simply cannot get from a bottle, and the lime juice keeps everything bright and lively. A generous pour of sparkling water over ice ties it all together with a satisfying fizz. Because every single component here is fruit, flower, citrus, or sparkling water, there is nothing hidden to worry about — no packaged mixes, no store-bought syrups with questionable additives, just clean, whole ingredients from start to finish. It's an ideal centerpiece for a summer gathering, a brunch spread, or honestly just a Tuesday when you want something that feels a little special.
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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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