Strawberry Hibiscus Iced Tea Mocktail
A bright, fruity, floral mocktail with hibiscus tea, muddled strawberries, honey, and sparkling water. Refreshing, lightly sweet, and perfect for sharing any time of year.
Equipment
- Medium saucepan
- Fine-mesh strainer
- Cutting board and knife
- Measuring cups and spoons
- Pitcher
- Wooden spoon
- Tall glasses
- Ice cube tray
- Muddler or spoon
Ingredients
- 2 tablespoons dried hibiscus flowers
- 2 cups water
- 1 cup frozen strawberries thawed slightly (or use fresh if in season)
- 2 tablespoons raw honey adjust to taste
- 1 cup sparkling water chilled
- fresh mint leaves for garnish
- ice cubes
Instructions
- Bring 2 cups of water to a boil in a saucepan. Add dried hibiscus flowers and steep for 10 minutes.
- Strain out the hibiscus flowers and let the tea cool to room temperature.
- In a pitcher, muddle strawberries until slightly broken down.
- Stir in cooled hibiscus tea and raw honey until the honey dissolves.
- Add ice cubes and pour in chilled sparkling water. Gently stir to combine.
- Pour into tall glasses and top with fresh mint leaves for garnish.
Notes
Adjust honey for desired sweetness. Use fresh or frozen strawberries. For a stronger mint flavor, muddle mint with strawberries. Serve immediately for best fizz and color.