I’ve enjoyed plenty of cocktails this year, but sometimes I want a fizzy, non-alcoholic drink that feels festive and refreshing. Something cold to sip on a hot afternoon or an appealing alternative to wine in the evening—perfect to serve at gatherings for adults and kids alike.
This hibiscus mocktail is hydrating, vibrant, and deceptively simple. Its vivid pink hue comes from hibiscus tea; look for a hibiscus blend like Tazo’s “Passion” at most grocery stores.
Once the tea has cooled, fill glasses or a pitcher with ice and combine the tea with a touch of honey simple syrup, a squeeze of fresh lime, and sparkling water—Topo Chico is lovely, but any fizzy water or club soda will work. This drink riffs on agua de Jamaica, the hibiscus iced tea often served in Mexico, and results in a light, slightly sweet, and wonderfully bubbly beverage.
Pregnancy safety note: Hibiscus is considered potentially unsafe during pregnancy, so I would not recommend this drink for those who are expecting.
A Not-Too-Sweet, Non-Alcoholic Drink
The word “mocktail” can feel cheesy, but this drink is genuinely enjoyable. Many non-alcoholic drinks lean overly sweet, often relying on soda or large amounts of sugar. This hibiscus mocktail is lighter—more like a flavored sparkling water than a syrupy punch—so it’s refreshing without being cloying.
If you enjoy low-calorie, bubbly drinks in the afternoon or evening, this is an easy option to make at home. It’s great served individually or doubled up in a pitcher for a gathering.
Other non-alcoholic drink ideas:
- Cold Brew Iced Tea
- Frozen Mint Lemonade
- Pink Lemonade with hibiscus
- Pink Drink
- Summertime Aguas Frescas
- Watermelon Juice
Please share how your drink turned out in the comments—I love hearing from readers.
Refreshing Hibiscus Mocktail
Looking for a not-too-sweet mocktail? This sparkling, non-alcoholic hibiscus drink is colorful, festive, and simple. The recipe makes four medium (12-ounce) drinks and can easily be doubled for a larger batch—combine ingredients just before serving to keep the fizz.
Ingredients
Mocktails
- 3 bags hibiscus tea or 1 tablespoon loose hibiscus tea (I used Tazo’s “Passion” blend)
- 3 cups (24 ounces) water
- 2 small limes (about 4 tablespoons lime juice), plus lime rounds for garnish
- Topo Chico or other sparkling water or club soda
- Ice, for serving
Honey Simple Syrup
- 2 tablespoons honey
- 2 tablespoons water
Instructions
- Heat the water to a low simmer in a teapot or saucepan. Steep the hibiscus tea for 3 minutes, remove the bags (or strain the loose tea), and let the tea cool to room temperature, about 20 minutes.
- To make honey simple syrup: combine equal parts honey and water (2 tablespoons each for one batch) in a microwave-safe bowl or small saucepan. Warm briefly until the honey dissolves into the water, then set aside to cool.
- To serve, fill four medium glasses with ice. Fill each glass halfway with hibiscus tea. Add about 1 tablespoon lime juice and 1 teaspoon honey simple syrup to each glass, and stir. Top each glass with sparkling water, stirring gently to combine. Adjust lime or syrup to taste and serve immediately.
Notes
Prepare in advance: Make the tea and honey syrup ahead of time and chill separately. Mix with sparkling water right before serving to preserve carbonation.
Variation: Add a splash of homemade watermelon juice for a fruity twist.
Make it vegan: Use regular simple syrup (dissolve cane sugar in warm water) instead of honey syrup.
Simple syrup tip: Warming honey with water helps it blend. Any leftover syrup keeps up to two weeks refrigerated—use it to sweeten drinks or discard if unused.
Pregnancy safety reminder: Hibiscus is considered potentially unsafe during pregnancy; avoid this drink if you are expecting.
Nutrition
Nutritional estimates are provided by an online calculator and are for guidance only.
- Category: Drink
- Method: Stovetop
- Cuisine: American