Pink Hibiscus Tea Mocktail Recipe

When I want a refreshing drink that stands out, I make a Pink Hibiscus Tea Mocktail.

This simple recipe lets me enjoy a bright, floral beverage without any alcohol. It’s perfect when I need something festive but light.

Hibiscus tea gives this drink a lively color and a tart taste, while the other ingredients add a natural sweetness and a hint of sparkle.

I love serving it at gatherings because it always catches people’s attention, and everyone can enjoy it.

This mocktail is quick to prepare, so I can mix one up whenever I want a special treat.

The ingredients are easy to find, and I don’t need any fancy equipment.

Pink Hibiscus Tea Mocktail Recipe

Print

Pin

Rate

I make this mocktail because it’s bright, full of floral notes, and looks stunning in a glass. The right tools, accurate amounts, and clear steps help make this recipe simple and enjoyable to prepare.

John

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Serving Size 1

Equipment

• Measuring cups and spoons: I use these to get precise amounts for ingredients.
• Medium saucepan: Needed to steep the hibiscus tea properly.
• Strainer or fine mesh sieve: To remove spent tea and spices from the liquid.
• Large pitcher: For mixing all ingredients together before serving.
• Wooden spoon: For stirring the mocktail in the pitcher.
• Ice cube tray: So I always have ice cubes ready to chill the drink.
• Citrus juicer: This helps me get the most juice from fresh lemons or limes.
• Serving glasses: I often use clear glasses to show off the mocktail’s color.
• Cocktail shaker (optional): Good for making individual servings extra cold.

Ingredients

• Dried hibiscus flowers: 1/2 cup for a tart and bold flavor.
• Water: 3 cups for brewing the tea.
• Honey or agave syrup: 1/4 cup adds sweetness.
• Fresh lemon juice: 1/3 cup for a citrus kick.
• Sparkling water: 1 cup for fizz.
• Ice cubes: Enough to fill the glasses.
• Fresh mint sprigs: For garnish.
• Lime or lemon slices: For garnish optional.
• Star anise or cinnamon stick: Optional for added aroma during steeping.

Instructions

• Measure out the dried hibiscus flowers and place them in the saucepan with water.
• Bring the mixture to a gentle boil, then turn off the heat and let it steep for 10 minutes.
• Strain the tea using a fine mesh sieve into a large pitcher.
• Stir in honey or agave syrup while the tea is still warm so it dissolves.
• Add fresh lemon juice and let the mixture cool fully in the fridge.
• Fill serving glasses with ice cubes.
• Pour cooled tea mixture to fill half the glass.
• Top off each glass with sparkling water.
• Gently stir with a spoon.
• Garnish with mint sprigs and citrus slices before serving.

Notes

I find dried hibiscus flowers in most Latin or Middle Eastern grocery stores.

The steeping time can be adjusted—less for a lighter taste or more for boldness.

I like agave syrup because it dissolves easily, but honey works as well.

For a sweeter drink, add a bit more syrup.

This mocktail is non-alcoholic.

If I want to make it ahead, I mix everything except the sparkling water, which I add just before serving so the fizz stays fresh.

Using fresh citrus makes a big difference in flavor.

For extra color, I sometimes toss in a few pomegranate seeds.

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe

Must Have Ingredients

Image	Title	Buy
	Collins Candied Fruit Orange Peel Twist in Syrup For Garnish	Buy On Amazon
	Collins Strawberries in Syrup For Garnish	Buy On Amazon
	Collins Candied Ginger in Syrup For Garnish	Buy On Amazon
	Peninsula Premium Cocktail Cherries For Garnish	Buy On Amazon
	Premium Lychees in Syrup For Garnish	Buy On Amazon
	Oranfit Dried Orange Slices For Garnish	Buy On Amazon
	Oranfit Dried Lime Slices For Garnish	Buy On Amazon
	LAVA Premium Cocktail Rimmers Variety Pack	Buy On Amazon
	Pure Cane Simple Syrup Cocktail Mixer	Buy On Amazon
	Q GINGER BEER with Real Ginger & Organic Agave	Buy On Amazon
	Q Mixers Premium Ginger Ale	Buy On Amazon
	Q ELDERFLOWER TONIC WATER with Real Quinine & Organic Agave	Buy On Amazon
	Q Club soda with Himalayan Salt	Buy On Amazon
	WithCo Cucumber Gimlet Craft Cocktail Mixer with Mint	Buy On Amazon
	Strongwater Old Fashioned Mix- Handcrafted Old Fashioned Syrup with Bitters, Orange, Cherry, Organic Demerara Sugar	Buy On Amazon
	Bittermilk No.1 Bourbon Barrel Aged Old Fashioned Mix	Buy On Amazon
	Portland Syrups Pumpkin Spice Syrup	Buy On Amazon
	Portland Syrups Lavender Syrup	Buy On Amazon
	Portland Syrups Vanilla Syrup	Buy On Amazon
	Original Bloody Mary Mix	Buy On Amazon
	Fever Tree Sparkling Pink Grapefruit	Buy On Amazon
	Professional Drink Mixer Set for Beginners	Buy On Amazon
	1 Pack 3 Tier Bar Glass Rimmer	Buy On Amazon
	Cocktail Ice Mold With Easy Fill and Release Silicone Round Ice Ball Maker	Buy On Amazon
	Stainless Steel Bar Tool For Making Garnish for Cocktails & Mocktails	Buy On Amazon

Tasting Notes

When I taste the Pink Hibiscus Tea Mocktail, the first flavor I notice is a light tartness from the hibiscus.

It reminds me of cranberries but not as sharp. The tea has a floral aroma that is gentle and not overpowering.

The color stands out right away. The drink is a bright, clear pink that looks inviting in a glass.

Sometimes, I see a bit of foam on the top, which adds to its fresh look.

On my tongue, I get a mild sweetness. This blends well with the tangy notes, making the mocktail feel balanced.

If I add fresh lime juice, the citrus gives the taste a crisp finish.

The aftertaste is clean and subtle, with a slight hint of flowers.

I notice the flavors linger just long enough to enjoy without being too strong.

I find this mocktail refreshing, especially when it’s served cold over ice.

The hibiscus flavors make it unique compared to other non-alcoholic drinks I’ve tried.

Substitute

Sometimes, I just don’t have all the original ingredients for my pink hibiscus tea mocktail. When that happens, I improvise or experiment a little—keeps things interesting.

Ingredients:

• Out of hibiscus tea? I’ll grab rosehip tea or even berry herbal tea. They both bring a different floral or fruity vibe.
• No fresh lemon juice? Lime juice works, or orange juice if I’m feeling like something sweeter.
• Honey missing in action? I’ll use agave syrup, simple syrup, or, if I’m really in a pinch, a couple drops of stevia.
• Soda water gone? Tonic water or lemon-flavored sparkling water usually does the trick for me.

Equipment:

• No cocktail shaker in sight? A mason jar with a lid is my go-to for mixing.
• Can’t find my strainer? I just use a fine kitchen sieve. Not fancy, but it works.

Instructions:

• Brew whichever substitute tea you’ve got, then let it cool off.
• Mix your chosen juice and sweetener together until it looks right.
• Toss in some ice, pour in the cooled tea, and top with sparkling water.
• Shake or stir it all up—whatever jar and strainer combo you’ve got will do.