A stunning ruby-red non-alcoholic drink brewed from dried hibiscus flowers with lime and a touch of honey. Tart, floral, and utterly refreshing.
TonicDB editorial guide
Dried hibiscus produces a vivid infusion with cranberry-like tartness rather than a delicate floral tea. Honey softens that acidity, lime makes it brighter, and sparkling water turns the chilled concentrate into a lighter cooler.
Steep the flowers for the listed ten minutes, strain them out, and dissolve the honey while the infusion is still warm. Chill the sweetened tea completely before adding lime, ice, and sparkling water so the finished glass stays cold and fizzy.
Serve in a tall clear glass to show the ruby color, with a lime wheel at the rim. Pour the sparkling water last and give the drink one gentle stir to preserve as much carbonation as possible.
Leaving the flowers in indefinitely creates an unnecessarily intense, drying infusion. Adding honey after the tea is cold can leave it sitting at the bottom, while adding sparkling water before chilling guarantees a flat drink.
For a softer floral profile, steep one tablespoon of hibiscus instead of two. Agave syrup can replace honey for a neutral sweetness and a fully plant-based version without changing the preparation.
These notes explain how to execute and adapt the recipe shown above. Ingredients and serving traditions vary, so taste and adjust thoughtfully.
Contributed by @alfg