Lavender Hibiscus Iced Tea Mocktail Recipe

On warm days, I’m always hunting for drinks that feel both refreshing and easy to whip up. My Lavender Hibiscus Iced Tea Mocktail brings a floral, tart twist that’s caffeine-free and honestly, super simple to make at home.

The flavors are light, which makes it great for sharing with friends—or just sipping solo when I need a breather. I use dried hibiscus and a pinch of culinary lavender to get that bright pink color that looks gorgeous in any glass.

This iced tea mocktail really stands out because it doesn’t need any alcohol to feel special. Plus, the aroma is lovely—each sip feels like a little treat.

Lavender Hibiscus Iced Tea Mocktail Recipe

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This drink blends floral and tart notes with a gentle sweetness. I reach for dried lavender and hibiscus flowers to make a mocktail that’s both refreshing and colorful.

John

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Serving Size 2

Equipment

• 1 Medium saucepan
• Fine mesh strainer or sieve
• Measuring cups and spoons
• Large heat-proof pitcher
• Stirring spoon
• Ice cube tray or bagged ice
• Tall serving glasses
• Citrus juicer (optional, for fresh lemon juice)
• Small bowl (for mixing sweetener, if needed)

Ingredients

• 2 cups filtered water
• 1 tablespoon dried hibiscus flowers
• 1.5 teaspoons dried culinary lavender
• 2-3 tablespoons honey or simple syrup to taste
• 1 cup cold water for dilution
• 1 tablespoon fresh lemon juice
• Plenty of ice cubes
• Lemon wheels or mint sprigs for garnish optional

Instructions

• In a saucepan, bring 2 cups water to a boil.
• Remove from heat and add hibiscus and lavender.
• Cover and let steep for 8-10 minutes.
• Place a fine mesh strainer over the pitcher and pour in the tea to remove flowers.
• Stir in honey until it dissolves. Adjust sweetness as needed.
• Add 1 cup cold water and lemon juice, mixing well.
• Fill glasses with ice and pour the mocktail over.
• Garnish with lemon wheels or a mint sprig if desired. Serve chilled.

Notes

I try not to over-steep the lavender, or the tea can get a little bitter. If I’m after a bolder flavor, I just add a bit more hibiscus. Filtered water gives the cleanest taste, in my experience.

Lemon slices make the drink look and smell extra fresh. Sometimes I make the tea base ahead and stash it in the fridge for up to two days.

I’ll swap honey for maple syrup if I know I’ve got vegan guests. For a bubbly version, I use sparkling water instead of still water right before serving.

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Tasting Notes

First sip? There’s a light, floral scent from the lavender that hits right away. The hibiscus brings a gentle tartness that’s not too sharp.

The color is this clear, deep red with a hint of purple—super vibrant and honestly pretty inviting.

The lavender leaves a calming note that lingers after each sip. I think it pairs really well with the briskness of hibiscus.

If I go with honey or simple syrup, the sweetness comes through more, but it still balances nicely with that slight tang.

The drink feels extra cooling over ice. Each part stands out just enough—nothing gets lost, which I really like.

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Substitute

If I’m out of lavender, I’ll use dried rose petals or chamomile flowers instead. Both give a gentle floral note and blend in well with hibiscus.

When hibiscus petals aren’t around, cranberry tea or dried roselle are my go-tos. They both bring that tart flavor and a bright color.

For a caffeine-free mocktail, I’ll grab rooibos or a fruity herbal tea. They work well and don’t overpower the rest of the ingredients.

Equipment

• Fine mesh strainer
• Medium saucepan
• Large pitcher
• Measuring cups
• Stirring spoon

Ingredients

• 1 tbsp dried rose petals or chamomile flowers (as a lavender substitute)
• 2 tbsp cranberry tea or dried roselle (as a hibiscus substitute)
• 4 cups water
• 2-3 tbsp honey or agave syrup
• Ice cubes
• Lemon slices (optional)

Instructions

• Bring some water to a boil in a medium saucepan. It doesn’t have to be exact, just get it bubbling.
• Toss in a handful of dried rose petals (or chamomile, if that’s your thing). Add cranberry tea, or swap in roselle if you want a little tartness.
• Let it all simmer together for about 5 minutes. Then, take it off the heat—don’t forget this part!
• Strain the tea carefully into a big pitcher. Try not to spill; it’s hot.
• While it’s still warm, stir in some honey or agave. Sweeten to taste—no need to be too precise.
• Wait for it to cool down a bit. Once it’s not steaming, pour it over plenty of ice.
• If you’re feeling fancy, add a few lemon slices on top. Totally optional, but it looks nice.