Vegetarian Hibiscus Berry Mocktail
This vibrant drink is the kind of thing that makes people stop mid-sip and ask what's in it. Dried hibiscus flowers are steeped into a deep ruby syrup sweetened with maple syrup, then combined with muddled fresh strawberries and blueberries for a layered, fruity complexity that feels anything but ordinary. A hit of fresh lime juice cuts through the sweetness, and a generous pour of chilled sparkling water gives the whole thing a lively, effervescent finish. Every single ingredient here is plant-based and straightforward, so there's no guesswork about whether it fits a meat-free lifestyle. It's elegant enough to serve at a dinner party but easy enough to throw together on a weeknight when you want something that feels a little special. Garnish with a lime wheel and a sprig of fresh mint, and it honestly looks like something off a cocktail menu.
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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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