Raspberry Hibiscus Tonic Mocktail Recipe
This bright and refreshing drink combines sweet raspberries with tangy hibiscus tea and bubbly tonic water. The recipe makes 4 servings and takes 15 minutes to prepare.
Equipment
- Large pitcher or mixing glass
- Fine-mesh strainer
- Muddler or wooden spoon
- Ice cube tray
- Tall glasses for serving
- Measuring cups and spoons
- Small saucepan
- Storage container for syrup
Ingredients
- 2 cups filtered water
- 4 hibiscus tea bags
- 1 cup fresh raspberries
- 1/2 cup honey or agave nectar
- 2 cups premium tonic water
- 1 lime cut into wedges
- Fresh mint leaves for garnish
- Ice cubes
Instructions
- Bring water to a boil in a small saucepan. Add hibiscus tea bags and steep for 5 minutes.
- Remove tea bags and mix honey into the hot tea until it dissolves. Let cool to room temperature.
- Muddle raspberries in a large pitcher until they release their juice.
- Pour the cooled hibiscus tea through a strainer into the pitcher with muddled raspberries.
- Fill glasses with ice and pour the hibiscus-raspberry mixture until half full.
- Top each glass with tonic water and stir gently.
- Garnish with lime wedges and fresh mint leaves.
Notes
Store extra hibiscus tea mixture in the fridge for up to 3 days. The drink tastes best when the tonic water is added just before serving to maintain carbonation.
Fresh raspberries work better than frozen ones for muddling and flavor. The drink can be made less sweet by reducing the honey amount.
The recipe works well for parties since the base can be prepared ahead of time.