Ingredients
The Hibiscus Syrup Base- 1/4 cup Dried Hibiscus Flowers (Loose leaf is best)
- 1 cup Boiling Water
- 2-3 tbsp Honey, Agave, or Simple Syrup (adjust to taste)
- Optional: 1 slice of fresh ginger (for a "Moscow Mule" kick)
To Serve
- 3 cups Sparkling Water, Soda Water, or Tonic
- Ice Cubes
- 1 Lime (cut into wedges)
- Fresh Mint leaves
Nutrition per serving:
Calories: 45
Fat: 0g
Sugar: 10g
Protein: 0g
Instructions
1
Make the Concentrate: Combine boiling water, hibiscus flowers, and your sweetener (and ginger if using) in a heat-proof jug. Stir to dissolve the sugar.
2
Steep Deep: Let it steep for at least 15 minutes. Hibiscus is tough; it needs time to release that deep red pigment and tart flavor.
3
Strain & Cool: Strain out the flowers. Let the syrup cool completely (or pour over ice if you are in a rush).
4
Build the Drink: Fill tall glasses with ice. Pour about 2 oz (60ml) of the hibiscus syrup into each glass. Squeeze in a wedge of lime.
5
Top & Garnish: Slowly top with sparkling water. The drink will create a beautiful red gradient (ombre effect). Stir gently and garnish with mint.
Expert Tip: Tonic vs. Soda
For a true cocktail replacement, try using Tonic Water instead of plain soda. The quinine in the tonic adds a bitterness that mimics the complexity of alcohol, making the drink taste more "adult" and less like juice.
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