Sparkling Hibiscus Mint Lemonade (Printable version)

Vibrant hibiscus, lemon and mint brightened with honey and sparkling water — a quick, refreshing non-alcoholic drink.

# What you need:

→ Hibiscus & Mint Base

01 - 2 tablespoons dried hibiscus flowers or 2 hibiscus tea bags
02 - 10 fresh mint leaves, plus extra for garnish
03 - 1/3 cup honey or agave syrup, adjust to taste
04 - 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
05 - 2 cups cold water

→ Sparkling Finish

06 - 2 cups chilled sparkling water
07 - Lemon slices, for garnish
08 - Ice cubes

# How to Make It:

01 - Place dried hibiscus flowers (or tea bags) and mint leaves in a small pitcher or heatproof bowl. Add 2 cups cold water and gently muddle the mint leaves to release oils if desired. Let steep for 10 minutes for a bright flavor; steep up to 30 minutes in the refrigerator for deeper intensity.
02 - Strain the hibiscus-mint liquid through a fine mesh strainer into a larger pitcher, discarding the solids and pressing gently to extract remaining liquid.
03 - Stir the honey or agave syrup into the warm or room-temperature infusion until fully dissolved, then add the lemon juice and mix until homogenous. Taste and adjust sweetness or acidity as desired.
04 - Fill individual glasses with ice. Pour the hibiscus-mint concentrate to halfway up each glass (approximately equal portions).
05 - Top each glass with chilled sparkling water to fill, then stir gently to combine without losing effervescence.
06 - Garnish with lemon slices and fresh mint sprigs. Serve immediately to preserve sparkle.

# Expert Advice:

01 -
  • This mocktail packs just the right amount of tang, with a color so vivid you’ll want to show it off (trust me, it’s Instagram gold).
  • The way mint hits your nose before you even taste it is the sort of refreshing surprise that keeps this drink on repeat in my kitchen.
02 -
  • If you leave the hibiscus steeping too long, the drink can turn mouth-puckeringly tart—set a timer, I learned that the hard way.
  • Muddling the mint just before steeping creates a much brighter herbal layer you won’t want to miss, but don’t go overboard or it gets bitter.
03 -
  • Strain thoroughly for a crystal clear mocktail—even coffee filters work in a pinch if you want restaurant-level looks.
  • For a more intense color and taste, double the hibiscus for special occasions, but always adjust the sweetness accordingly.
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