Lupin Free Hibiscus Berry Mocktail

Total time50 min

Prep time10 min

Cook time10 min

4.9

(23)

This vibrant mocktail is a showstopper in a glass — deep ruby-red from a homemade hibiscus syrup, brightened with muddled strawberries and blueberries, and finished with a hit of fresh lime and sparkling water. Every ingredient here is clean and straightforward, so there's no need to scrutinize labels or worry about hidden legume-based additives that can sneak into packaged drink mixes and flavored syrups. The hibiscus syrup is made from scratch by steeping dried jamaica flowers with maple syrup, which means you control exactly what goes in. Muddling fresh berries adds real fruit flavor and a gorgeous natural color that no store-bought mix can match. The sparkling water keeps things light and effervescent without any of the mystery ingredients that come with commercial sodas or cocktail bases. It's elegant enough to serve at a dinner party but easy enough to throw together on a weeknight — garnish with a lime wheel and a sprig of mint and it looks like something from a proper cocktail bar.

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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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