I’m on a mocktail kick this year. What started with my Ginger-Lime Mocktail has expanded to my latest Hibiscus Mocktail! I certainly love a nice refreshing cocktail or a good glass of wine every now and then. But I don’t need alcohol to have a good time or relax and I really don’t love when I feel yuck the next morning.
Hibiscus tea has a wonderful light fruity flavor. It’s obviously not sweet on its own which is why I add a few drops of stevia. Plus the lime juice adds tartness. This recipe is not really a recipe in as much as my telling you how I make this. Who needs a “recipe” to make a mocktail?? Let’s keep simple things simple. You need guidelines and just taste as you go.
My advice is to brew a lot of tea in advance and keep it on hand in the fridge so you can whip this up on a moment’s notice. It’s also such a beautiful color if you want a healthy, pretty drink to serve to guests. Healthy? Yes! Hibiscus tea is anti-inflammatory, can help with blood pressure, and is considered to be an anti-aging drink. Give me a double please!
I make this consistently with tea + lime juice + stevia + ice + sparkling water. Sometimes I add fresh mint, berries, pineapple, orange slices, or other fruit. Check out my recipe here for fruity iced tea. You can also add a little fruit juice instead of the stevia. If you wanted to add a splash of alcohol to make it a cocktail, try a little gin, vodka, tequila or rosé wine.
Please tag me @pamelasalzman #pamelasalzman on Instagram if you make it. And let me know your favorite mocktails! I’m always ready to mix it up!
You can shop the tools I used for this recipe by clicking on the images below:
- Hibiscus tea bags (I use Sadaf, Buddha Teas, or the hibiscus tea in my Prolon boxes)
- Fresh lime juice
- Couple drops of stevia (I am using Thrive Market brand or NOW) or your favorite sweetener to taste
- Sparkling Water
- Fresh mint leaves
- Other add-ins: berries or pineapple (I have added the washed rind of pineapple after I cut it up.)
- I make a big batch of strong hibiscus tea and keep it in the fridge. Figure 2 tea bags for 16 ounces of hot water. (I usually do 4-5 for a pitcher of water.) Allow teabags to steep until water is room temperature, about 2-3 hours. Transfer to jars or bottles and refrigerate until cold.
- Add a few ice cubes to a 12-ounce glass and fill it about ¾ with chilled hibiscus tea. Add the juice of half a lime (sometimes I add a full lime.). Add a few drops of stevia or to taste. Top off with sparkling water and stir. Add mint leaves and enjoy.