Hibiscus Mocktail Recipe | Pamela Salzman & Recipes
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Hibiscus Mocktail Recipe

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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:


5.0 from 2 reviews
Hibiscus Mocktail
Author: 
Serves: 1
 
Ingredients
  • Hibiscus tea bags (I use Sadaf, Buddha Teas, or the hibiscus tea in my Prolon boxes)
  • Ice
  • 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.)
Instructions
  1. 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.
  2. 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.
Notes
Once I added rosé (wine) to the mocktail and it tasted like sangria!

 

Comments

8 Comments

  1. I love this mocktail! I especially loved it when I added some freshly squeezed red grapefruit juice. Thanks Pamela! You are the best!

    • Love your twist with the grapefruit juice!

  2. I ordered the Sadaf tea but was being impatient and wanted to make this so I got organic raspberry hibiscus tea bags from Target and made it tonight. SO GOOD!! I loved it. I didn’t add any sweetener but my husband and daughter added some Red Clay Southern Honey and asked me to make it again tomorrow. DEAL! Thank you for another amazing recipe Pamela!

    • Yay! Total winner. Glad your family loved it!

  3. Sounds frefreshing I do with tequila like flores farms in Cabo …wil; tru this way

  4. I’ve been making this mocktail and love it. I used to throw out the Prolon hibiscus ice tea…..but no more. How long will this last in the frig? Shelly

    • It should last at least a week. Just make sure to take out the tea bags.


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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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