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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.

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