High Fructose Corn Syrup Free Hibiscus Berry Mocktail

Total time50 min

Prep time10 min

Cook time10 min

High Fructose Corn Syrup 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 is genuinely stunning. Dried hibiscus flowers are simmered into a rich, tart syrup sweetened with maple syrup, so there's no corn syrup or processed sweetener anywhere near your glass. Muddled fresh strawberries and blueberries add real fruit body and natural sweetness, while fresh lime juice keeps everything bright and balanced. A generous pour of chilled sparkling water lifts the whole thing into something that feels genuinely festive without any of the artificial stuff lurking in store-bought mixers or flavored sodas. The hibiscus syrup can be made ahead and kept cold, which means assembly is fast and effortless when you're ready to serve. Whether you're hosting a crowd or just treating yourself on a weeknight, this is the kind of drink that makes you wonder why you ever reached for a bottle with a label full of ingredients you can't pronounce.

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)
Only Natural Organic Hibiscus Tea Frontier Co-Op Organic Fair Trade Certified Hibiscus Flower Cut & Sifted Celebration Herbals Organic Hibiscus Flower Bulk Tea Caffeine Free
See all
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!