Gut Friendly Hibiscus Berry Mocktail

Total time50 min

Prep time10 min

Cook time10 min

4.9

(23)

This vibrant mocktail is a feast for the eyes before it even hits your lips — that deep ruby-red color from the steeped hibiscus syrup is genuinely stunning in a glass. Fresh strawberries and blueberries are muddled right in, so every sip carries real fruit flavor rather than anything artificial or processed. The maple syrup keeps things gently sweet without refined sugar, and the lime juice adds a bright, zingy lift that makes the whole drink feel alive. Sparkling water brings the fizz at the very end, keeping it light and easy on the stomach — exactly what you want when you're being mindful of what goes in. It's the kind of drink that feels celebratory without any of the ingredients that tend to cause trouble, making it a genuinely satisfying option for anyone navigating a sensitive gut. Serve it over ice with a mint sprig and a lime wheel, and it looks like something you'd order at a fancy brunch — no one needs to know how simple it was to pull together.

About Fig

Fig 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!