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Hibiscus Mulberry Fizz Mocktail | vegan recipe via The Sweet Miscellany Blog

This hibiscus mulberry fizz mocktail is super refreshing and perfect for those moments when you find yourself with just a handful of ripe mulberries! Dried hibiscus is steeped with lemon balm and mint to create a tangy herbal base for this easy mocktail. Ripe mulberries are muddled until juicy, lending plenty of flavor and a gorgeous hue to the drink. Top with ice and club soda or sparkling water for a touch of effervescence.

Mulberries are one of my favorite things to forage (second only to dewberries!) and I often find myself with just a handful. It’s usually not enough to make anything substantial so I came up with this easy mulberry recipe. You only need 1 handful of mulberries to make a flavorful mocktail! The base is an herbal tea, made from steeped hibiscus, lemon balm, and mint. The cooled tea is poured over mulberries that have been muddled with a touch of honey and lemon juice until super juicy. A healthy pour of chilled club soda adds bubbles and make each sip extra refreshing. If you want to make it even more special, I recommend adding an edible flower as garnish.

Notes on Ingredients and Substitutions

MULBERRIES — mulberries have a fairly short season, mostly because wildlife LOVES to eat them! If you can’t find any fresh or frozen mulberries, feel free to use an equal amount of blackberries, blueberries, raspberries, or even dewberries.

DRIED HIBISCUS — if you don’t have access to bulk/loose dried hibiscus, you can use 1 hibiscus tea bag. Make sure to look at the label so you know if there are any additional herbs/flavors in the mix.

DRIED LEMON VERBENA — obviously this a little more niche and not something commonly available at the store but I always have some around since I grow it in my garden. You could used dried lemongrass or lemon balm instead. Or, add a couple of pieces of lemon peel with the hibiscus while it’s steeping.

Tips for Picking Mulberries

Ripe mulberries will practically fall off the tree without much effort. If you’re only harvesting a handful or a small amount, use a gentle touch. If you’re harvesting a large amount, spread a blanket or sheet underneath the tree then shake the branches to knock off any of the ripe fruits.
Depending on the variety, mulberries can ripen to a blackish purple, red, or white. The dark purple varieties are most common in the wild.
Mulberries are delicate so try to keep them in a single layer in the fridge to keep them from getting squashed and damaged. They don’t keep for long, so plan to use them within 2-3 days!
Keep in mind that a lot of wildlife uses mulberries as a food source in spring and early summer. If you’re harvesting in the wild rather than in your yard or a friend’s tree, make sure to leave some ripe berries for the animals.

Tips for Making the Most Flavorful Hibiscus Mulberry Fizz Mocktail

Steep the hibiscus and herbs for 10-15 minutes to extract the most flavor as possible. You can steep them even longer if you prefer, just taste a small sip and go from there. Once the tea has steeped, allow it to cool fully or else it will melt the ice and water down the flavors. When muddling your mulberries, make sure to extract as much juice as possible because this will add the most flavor to the drink. Top with ice and chilled club soda and you’re good to go!

Have Extra Mulberries?

Try making my easy mulberry compote! It’s pairs well with yogurt, biscuits, pancakes, and ice cream. Plus, it’s ready in less than 20 minutes and can be made with fresh or frozen mulberries.

Hibiscus Mulberry Fizz Mocktail

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Author: Courtney West
Total Time: 20 minutes
Yield: 1 drink
Diet: Vegan

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Description

Dried hibiscus is steeped with lemon balm and mint to create a tangy herbal base for this easy mocktail. Ripe mulberries are muddled until juicy, lending plenty of flavor and a gorgeous hue to the drink. Top with ice and club soda or sparkling water for a touch of effervescence.

Ingredients

2 teaspoons dried hibiscus, or 1 hibiscus tea bag
1 teaspoon dried lemon verbena, or lemon balm
1 teaspoon dried mint, optional
1 handful mulberries
1–2 teaspoons honey, agave, or maple syrup
2 teaspoons fresh lemon juice
1 handful ice
1/2 cup club soda, or sparkling water
Edible flower, optional for garnish (I used catmint)

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Instructions

Combine the dried hibiscus, lemon balm, and mint (if using) in a heat-proof bowl or mug. Cover the herbs with a half cup of just boiled water. Allow the herbs to steep for 10-15 minutes. Strain the herbs out from the tea, then allow the tea to cool to room temperature You can speed this process up by putting it in the fridge or freezer.

Once the tea has cooled, add a handful of mulberries to a large glass or tumbler along with the honey and lemon juice. Muddle the berries until they are mostly broken down and have released their juices. Pour the cooled tea over the berries, then top it with a handful of ice and the sparkling water. Add an edible flower garnish if you like, then sip and enjoy!

Notes

Frozen mulberries can be used in place of fresh mulberries. I recommend allowing them thaw before using them in the recipe.
If you can’t find mulberries or they aren’t in season, you can also make this mocktail with blackberries, dewberries, or blueberries.

Prep Time: 5 minutes
Steeping Time: 10-15 minutes
Category: drink

My garden is literally bursting at the seams right now. I just planted my tomatoes taking up the last remnants of free space yet I’ve got a few flats of germinating seeds that will need to go somewhere. Hmm. It’s definitely a good problem to have. I’d rather be drowning in a sea of green rather than staring at a barren patch of nothing.

While moving dexterously through my packed garden the other day, I had a thought to share a profile on every herb that I’m growing. And since my lemon balm was literally a monstrous bush at that time, while trimming it back another idea struck me: a general post about drying & storing herbs! So here we are. A little primer on how to harvest, dry, and store your own herbs as well as the first official herb profile on lemon balm. Grab a cup of tea, put on some comfy pants, and let’s get to it!

Harvesting, Drying, & Storing Leafy Herbs

The first time I took advantage of prolonging the life of my herbs by drying them was when I lived in East Texas and was preparing for the first freeze of the season. I had a small collection of culinary herbs on my balcony and knew that it would be easier for me to trim and dry them rather than try to keep them alive with my poor window light and frequent work travel. I did a little research (i.e. googling) and decided the best place to hang them up was my dark pantry. I was able to get a modest amount of mint, thyme, and citrus scented geranium that year. Every time I used them after that I remember feeling more grounded and connected to the earth.

Fast Forward many years and I’ve got about 20 different medicinal & culinary herbs & plants growing along with countless others that were planted from seed and are just germinating. So what do I do with all those plants? Some are experiments to see how well certain varietals do in our climate, some are for culinary uses, and others are for medicinal purposes. When my leafy herbs start to look a little unruly, I cut and harvest them for drying. Here’s how I do it:

+ Once an herb is established, I trim off up to 50% of the aerial parts (stems/leaves). Make sure to do this is in the morning before the plant has been exposed to direct/hot sun. When it comes to the trimming, it’s best to use a sharp knife/scissors so that you are able to make clean cuts without damaging the remaining plant.

+ When you’ve got all the cuttings you want, bring everything inside and give it a good rinse. Lay out a couple of clean towels, then arrange your herbs over them to air dry. At this point, remove any damaged or discolored leaves and discard them.

+ After the herbs have mostly dried off, gather 4 to 6 stems at a time (of the same type of herb) and tie them together with a piece of twine or yarn.

+ There are several options when it comes to hanging the herbs to dry. My current set up is two different lengths of yarn that are hung across the ceiling in my room. I’ll take a tied off bundle of herbs and using either a binder clip or clothespin, I’ll attach the stem end to the yarn. In the past with smaller amounts of herbs I’ve used a push pin to hang a couple of bundles on the wall as well as draped bundles over a hanger, then suspended the hanger from a door frame. Whatever works, right?

+ While I have herbs hanging I try to keep the ceiling fan on low in the room for the majority of the first week to help circulate air and aid in drying everything out. This is particularly important in humid climates. If you have a dehumidifier that will work perfectly, too.

+ Now we wait! Depending on the type of herb, the temperature, and the humidity levels in your house, it will take between 2 to 4 weeks to fully dry out leafy herbs. The herbs are ready when crunchy to the touch. You can always remove one leaf and test it for readiness by rubbing it between your palms. If it crumbles easily it’s ready!

+ Line your countertop with a clean kitchen towel (or paper towels, parchment paper, etc). Carefully remove all of the leaves from the stem making sure to crush the leaves as little as possible. Discard or compost the stems.

+ Store your dried herbs in sealed glass containers in a dark pantry or on a shelf that does not get direct sunlight. Make sure to label the contents along with the date they were bottled.

+ Note: When using dried herbs, it’s best to crush them up a bit first to break down the cell walls and help them release their oils.

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