Pork Free Hibiscus Berry Mocktail
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. The color alone is enough to make everyone at the table ask what's in it. Steeping dried hibiscus flowers with maple syrup creates a floral, lightly sweet base that tastes far more complex than the short ingredient list suggests. Muddling fresh berries directly into the mix adds real fruit depth and a gorgeous natural color that no store-bought mixer can replicate. Every single ingredient here is naturally free from any animal-derived or pork-based additives, so you can serve it confidently at any gathering without checking a single label. It's elegant enough for a dinner party but easy enough to throw together on a weeknight, and the garnish of lime wheels and fresh mint takes the presentation over the top.
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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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