Exact quantities, then the method.
A hibiscus berry mocktail drinks like a rose-berry sangria without the wine: chilled hibiscus, rose and berry tea, fresh lime, a little maple, soda over plenty of ice, and crushed raspberries in the glass. Pink, fragrant and alcohol-free, with an easy swap to a pink gin spritz.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Hibiscus Berry Mocktail recipe. Canonical: https://teas.co.uk/recipes/mocktails/hibiscus-berry-mocktail/
It uses Good Earth Hibiscus, Rose and Sweet Berries, a caffeine-free infusion. Ten minutes plus chilling.
You'll need
- 3 Good Earth Hibiscus, Rose and Sweet Berries tea bags
- 300ml rolling boil water
- 1 tablespoon maple syrup
- Juice of 1 lime
- 300ml chilled soda water
- 6 fresh raspberries, plus more to garnish, and a sprig of mint
- Plenty of ice; optional adult version: 35ml pink gin per glass
Method
- Steep the 3 bags in 300ml rolling boil water, covered, 6 minutes for a deep ruby base.
- Lift the bags out, stir the maple syrup through while warm, then cool and chill.
- In a tall glass, crush 3 raspberries lightly with a spoon and add a handful of ice.
- Pour the chilled hibiscus tea over to half fill, add the lime juice, then top with chilled soda water.
- Stir once gently, garnish with extra whole raspberries and a sprig of mint. Repeat for the second glass.
- For an adult pink spritz, add 35ml pink gin to the glass before the soda.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Good Earth Hibiscus, Rose and Sweet Berries, 15 Tea Bags 42g
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