Go Back
Sparkling Hibiscus Lime Mocktail

Sparkling Hibiscus Lime Mocktail for Hot Summer Days

This drink is tart, floral, a little sweet, and it fizzes in the best way. It's also 100% vegan, naturally colored (that ruby-red hue is all hibiscus, no food dye in sight), and stupidly easy to make. If you've been searching for real summer hydration that doesn't taste like a chore, you just found it.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8
Course: cocktails, Drinks, Low Calorie, Mocktail
Cuisine: American
Calories: 51
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups water divided - for steeping and blending
  • 1/2 cup dried hibiscus flowers- the star of the show find it at tea shops or the bulk bin
  • 1 cup cubed ripe mango - fresh or frozen both work great
  • 1 Tbsp orange zest - don't skip this it adds a floral punch
  • 1 large orange juiced - about 1/3 cup or 80ml
  • 1 Tbsp lime juice - roughly half a lime
  • 1/3 cup maple syrup or agave nectar- adjust to taste
  • 4 cups sparkling water - for topping off each glass
  • I'll be honest the first time I made this, I skipped the orange zest because I was lazy. Big mistake. The zest adds this bright, almost perfume-like quality that ties the whole drink together. Don't be like me zest the orange.

Equipment

  • Kitchen Equipment
  • You need surprisingly little to pull this off:
  • A medium saucepan for steeping the hibiscus
  • A high-speed blender for the fruit base (a regular blender works fine too, just blend a little longer)
  • A fine-mesh strainer to separate the hibiscus petals from the tea
  • An airtight container or pitcher for storing the concentrate
  • Ice cube trays if you want to freeze portions for later
  • That's it. No juicer, no fancy mocktail shaker, no barista-level equipment required.

Method
 

  1. Step 1- Steep the Hibiscus
  2. Bring 2 cups of water to a boil in a saucepan. Add the dried hibiscus flowers, cover the pot, and turn off the heat. Let it steep for at least 15 minutes the longer it sits, the deeper the color and flavor get.
  3. Step 2- Blend the Fruit Base
  4. While the hibiscus steeps, toss 1 cup of water, the mango, orange zest, orange juice, lime juice, and maple syrup into a blender. Blend on high until it's completely smooth. Ever tried skipping this step and just stirring everything together? Don't. The blender is what makes this taste like a proper mocktail instead of chunky fruit water.
  5. Step 3- Combine
  6. Once the hibiscus tea finishes steeping, strain out the flowers and pour the tea straight into the blender with your fruit mixture. Give it one more quick pulse to bring everything together. Taste it here if it needs more sweetness, add a touch more maple syrup now.
  7. Step 4- Serve It Up
  8. Pour about 1/2 cup of your concentrate into a glass filled with ice. Top with 1/3 to 1/2 cup of sparkling water, depending on how bold or light you want it. Less sparkling water means a punchier, more concentrated flavor. More sparkling water means a lighter, easier-sipping drink. Garnish with an orange slice if you're feeling fancy, and that's genuinely it.

Notes

Servings and Calories

This recipe makes 8 servings, and each one clocks in at just 51 calories. That's lighter than most fruit juices and way lighter than a sugary soda. Here's the full nutritional breakdown per serving:
  • Calories: 51
  • Carbohydrates: 12.9g
  • Protein: 0.2g
  • Fat: 0.1g
  • Sugar: 11.4g
  • Fiber: 0.4g
  • Vitamin C: 14mg
  • Potassium: 86mg
Prep time is 20 minutes, cook time is 5 minutes, and the total time lands at 25 minutes. Not bad for something this refreshing.