Coconut Free Sparkling Hibiscus Berry Spritzer
This vibrant, jewel-toned spritzer is the kind of drink that stops people mid-conversation the moment you set it on the table. Tart hibiscus flowers, fresh strawberries, and blueberries are simmered together into a deeply colored syrup that tastes as stunning as it looks, brightened with a squeeze of lemon and a touch of maple syrup for natural sweetness. Many store-bought flavored sparkling drinks sneak in coconut water or coconut-derived sweeteners, so making your own syrup from scratch puts you fully in control of every ingredient. The process is genuinely simple — simmer, strain, chill, and pour — and the result is a sophisticated, restaurant-worthy beverage with zero fuss. Topped with cold sparkling water and a sprig of fresh mint, it's refreshing enough for a summer afternoon and elegant enough for a dinner party. Keep a jar of the hibiscus syrup in the fridge and you're just a splash away from something special any time the mood strikes.
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Learn more →Ingredients
4 servings
For the hibiscus syrup
- 2 cups water
- ½ cup dried hibiscus flowers
- 1 cup fresh strawberries, hulled and halved
- ¼ cup maple syrup
- 2 tbsp fresh lemon juice
- ½ cup fresh blueberries
To assemble
- 4 cups sparkling water, chilled
- ice cubes, for serving
For serving
- fresh mint sprigs, for garnish (optional)
- lemon slices, for garnish (optional)
Instructions
- 1
Combine the water, dried hibiscus flowers, strawberries, and blueberries in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, until the berries have softened and released their color, about 8–10 minutes.
- 2
Remove the saucepan from the heat and stir in the maple syrup and lemon juice until the syrup is fully dissolved.
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