Lavender Hibiscus Iced Tea Mocktail Recipe
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.
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.