Lactose 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. The deep ruby color comes from steeping dried hibiscus flowers into a homemade syrup sweetened with maple syrup — no artificial dyes, no mystery ingredients, just pure botanical beauty. Muddled strawberries and blueberries add a fresh, jammy depth that pairs perfectly with the tart punch of fresh lime juice. Everything here is naturally free of dairy, so there's nothing to swap or substitute — it's already exactly what you need. The sparkling water goes in last, poured gently to keep every glass perfectly fizzy and refreshing. It's elegant enough for a dinner party but easy enough to throw together on a weeknight, and the hibiscus syrup can be made ahead and kept cold until you're ready to pour.
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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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