Macadamia 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 lightly sweetened maple syrup, which forms the backbone of the whole drink. Muddled strawberries and blueberries add a fresh, jammy depth that pairs beautifully with the tart punch of fresh lime juice, and a generous pour of chilled sparkling water ties everything together with a satisfying fizz. It's naturally free from tree nuts of any kind — every ingredient here is straightforward fruit, flower, and citrus, so there's nothing hidden to second-guess. The hibiscus syrup can be made ahead and kept cold until you're ready to build the glasses, making it a genuinely easy option for entertaining. Garnished with a lime wheel and a sprig of fresh mint, it looks like something you'd order at a fancy cocktail bar — except you made it yourself in about forty minutes.
About FigFig 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!