Tree Nut Free Hibiscus Berry Mocktail

Total time50 min

Prep time10 min

Cook time10 min

4.9

(23)

This vibrant mocktail is the kind of drink that stops people mid-conversation the moment you set it on the table — that deep ruby color is absolutely stunning. Dried hibiscus flowers are steeped into a homemade syrup sweetened with maple syrup, giving the whole drink a tart, floral backbone that feels genuinely sophisticated. Fresh strawberries and blueberries get muddled right in, so every sip is loaded with real fruit flavor rather than artificial sweetness. A hit of fresh lime juice keeps everything bright, and the sparkling water adds just enough fizz to make it feel celebratory. Every single ingredient here is naturally free from tree nuts, with no hidden almond extracts, cashew creams, or nut-based syrups to worry about — just clean, whole-food components you can feel good about. It's an ideal option for parties, brunches, or any occasion where you want something that looks and tastes impressive without anyone having to ask about allergens. Garnish with a lime wheel and a sprig of fresh mint, and honestly, it's almost too pretty to drink.

About Fig

Fig 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!