Deep ruby red. Zero alcohol.
Tart hibiscus tea, muddled berries, lime and bubbles.
- Prep 10 min
- Steep 10 min
- Serves 2
- Alcohol none
This red non alcoholic mocktail gets its color from hibiscus tea, not from syrup or food coloring. It tastes a little like cranberry: tart, fruity and very refreshing.
It looks like a party drink and takes ten minutes.
Make a pitcher. The color alone gets people asking what it is.
The colorRuby red, straight from flowers
Color from flowers
Dried hibiscus brews into a deep, natural ruby red.
Tart, not sugary
You decide how sweet it is.
Real fruit
Muddled berries add body and flavor.
Scales to a pitcher
Brew once and serve eight.
In the glassSix simple ingredients
- Dried hibiscus flowersAlso sold as flor de Jamaica. This is the color and the tang.
- Mixed berriesBlackberries, raspberries and blueberries, fresh or thawed.
- Lime juiceFreshly squeezed. It brightens the whole drink.
- SweetenerHoney, sugar syrup or a few drops of monk fruit.
- Sparkling waterPlain and cold. Add it last so it stays fizzy.
- IceLarge cubes melt slower. Small ice waters it down.
Handy helpersTools worth having
A fine strainer is the one thing you really need.
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Ruby Hibiscus Berry Mocktail
A deep red, non-alcoholic party drink.
- Prep 10 min
- Steep 10 min
- Chill 15 min
- Serves 28
Ingredients
- Hibiscus tea
- To build the drink
Method
- Brew the tea. Pour the boiling water over the hibiscus flowers. Steep for 10 minutes.
- Strain and cool. Strain through a fine mesh strainer, pressing on the flowers. Stir in the sweetener while it is warm, then chill for 15 minutes.
- Muddle the berries. Lightly crush the berries with the lime juice in the bottom of the glasses, or in the pitcher.
- Add ice and tea. Fill the glasses with ice and pour in the cooled hibiscus tea.
- Top and garnish. Top with sparkling water. Stir once and garnish with berries and lime.
Tools used
Dried hibiscus flowers • Fine mesh strainer • Mocktail shaker set • Citrus squeezer
Shop these tools: easydessertguide.com/red-mocktails-non-alcoholic/#tools
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Quick rescueWhen the balance is off
Make it yoursFour easy twists
- Sugar-free: sweeten with a few drops of liquid monk fruit.
- Ginger: steep 3 slices of fresh ginger with the flowers.
- Citrus: swap the lime for blood orange.
- Frozen: blend the tea with frozen berries and ice for a slush.
Plan aheadBrew now, pour later
For laterSave this recipe
Pin it to your mocktail board.
Good to knowYour questions, answered
What makes this mocktail red?
Dried hibiscus flowers. They brew into a deep ruby tea with no food coloring and no syrup. The berries deepen the color.What does hibiscus tea taste like?
Tart and fruity, a lot like cranberry juice. That is why it needs a little sweetener and a squeeze of lime.Where can dried hibiscus flowers be bought?
Look for flor de Jamaica in the Mexican or tea aisle of larger supermarkets, or order it online. Make sure it is food grade.Can hibiscus tea bags be used instead?
Yes. Use 3 tea bags for every cup of water and steep for the same 10 minutes. Check the box is pure hibiscus.Can this mocktail be made ahead?
The tea can, up to 3 days ahead. Add the ice and sparkling water just before serving so the drink stays cold and fizzy.Is hibiscus tea suitable for everyone?
Not always. Hibiscus is often not advised during pregnancy or breastfeeding, and it can affect blood pressure. Check with your doctor first if either applies to you or you take regular medication.Keep sippingMore drinks to try
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