Recipe: Sparkling Hibiscus Mocktail
You know those pretty dried hibiscus flowers you bought a while ago and forgot about? It’s time to get them out because this is the prettiest way to put them to work. Made from dried hibiscus flowers, this jewel-toned sparkler is just as refreshing as it is beautiful. It greets you with a delicate, sweet-tart flavor, balanced by a splash of bitter tonic.
If you have a thing for fancy-flavored iced teas, this is the sparkling upgrade you’ll want to get familiar with. Inspired by agua de Jamaica, or hibiscus iced tea, this non-boozy drink doubles down on floral aroma with a touch of sweet honey, and is finished off with a fizzy pop to make your tastebuds tingle.
Start with Cold-Brewed Tea
For a better tea-infused minimalist cocktail, skip the heat in favor of cold brewing. This simple process gives you a smooth and delicate, full-flavored drink minus the bitterness than can sometimes come with hot tea. It’s just what we want for a light spring drink.
Make the cold-brewed hibiscus tea: Cold brewing is easy and doesn’t ask much more of you than a little forward thinking and some time. Add one hibiscus tea bag (or a spoonful or two of dried hibiscus flowers) to about 3/4 cup of cold water. Cover and refrigerate for a few hours up to overnight, depending on how strong you prefer the tea, then remove the tea bag (or strain the flowers).
How to Mix This Drink
For each drink, fill a tall glass with ice and pour in the cold-brewed hibiscus tea. Add a spoonful of honey and stir until dissolved. Top off with tonic water and stir together. Garnish with dried hibiscus flowers for serving.
Fast and Fancy 3-Ingredient Mocktails
Go beyond seltzer, soda, and juice — shaking up booze-free drinks that actually feel fancy and fun is easier than you think. This series on sober celebrations will show you how to whip up super-impressive mocktails with just three basic ingredients.