Raspberry-Hibiscus Mocktails

Name: Raspberry-Hibiscus Mocktails
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 16 thyme sprigs, divided; 2 pt. fresh raspberries; 2 hibiscus tea bags; 1 c. frozen raspberries; 1/2 c. sugar; 1 tbsp. lemon zest plus 2 tablespoons lemon juice, divided; 1 L sparkling water, chilled

Pretty in pink!

By Tina MartinezPublished: Jan 15, 2025

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pink cocktails 2 glasses of sparkling raspberry hibiscus mocktails with raspberry thyme ice cubes

Mike Garten

Yields:

6 serving(s)

Total Time:

20 mins

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Raspberries and hibiscus tea turn this mocktail a stunning shade. Freeze garnishes in ice cubes to add an extra pop of pizzazz.

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Ingredients

16
thyme sprigs, divided
2 pt.
fresh raspberries
2
hibiscus tea bags
1 cup
frozen raspberries
1/2 cup
sugar
1 Tbsp.
lemon zest plus 2 tablespoons lemon juice, divided
1 L
sparkling water, chilled

Directions

1. Step 1Pick leaves from 6 thyme sprigs. Divide fresh raspberries and thyme leaves between 2 ice cube trays. Fill each three-quarters full with water and freeze until solid, at least 4 hours.
2. Step 2Meanwhile, in small saucepan, bring 1 cup water to a boil. Remove from heat, add tea bags, and let steep 10 minutes. Remove tea bags and discard.
3. Step 3Measure 1/2 cup tea, discard remainder and return to same saucepan. Add frozen raspberries, sugar, lemon zest, and remaining 10 thyme sprigs and bring to a boil. Simmer, stirring occasionally, 5 minutes. Remove from heat and let sit 10 minutes.
4. Step 4Strain raspberry-hibiscus syrup through fine-mesh sieve into jar, pressing down on solids; discard solids. Cover and refrigerate until ice cubes are ready.
5. Step 5For each serving, in glass, stir 2 tablespoons raspberry-hibiscus syrup and 1 teaspoon lemon juice. Fill with raspberry-thyme ice cubes and gently stir in scant 6 ounces sparkling water