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)
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