Oats Free Hibiscus Berry Mocktail
This vibrant mocktail is built around a homemade hibiscus syrup that turns a deep, jewel-toned ruby in the pan — stunning before you've even poured a drop. Dried hibiscus flowers steep with maple syrup to create a floral, tart base that pairs beautifully with muddled fresh strawberries and blueberries. A generous hit of lime juice keeps everything bright and balanced, while chilled sparkling water adds a gentle fizz that makes each sip feel genuinely celebratory. The whole thing is naturally free from grains of any kind, so there's zero need to scrutinize labels or swap anything out — every ingredient here is exactly what it looks like. It's the kind of drink that looks like it came from a craft cocktail bar but comes together in your own kitchen with simple, whole ingredients. Serve it over ice with a lime wheel and a sprig of fresh mint, and it's honestly hard to believe it's this easy.
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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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