Cranberry Hibiscus Mocktail
Yash dani
2
5 minutes
Fusion
Mocktail
Cranberry Hibiscus Mocktail is a vibrant and refreshing drink that brings together the tartness of cranberry, the floral character of hibiscus, and the bright flavour of fresh citrus. Deep-red hibiscus tea is brewed with dried flowers and chilled before being combined with cranberry juice, agave syrup, lemon, and orange slices over ice. A twist of fresh orange peel adds a fragrant finishing touch, making every sip beautifully aromatic. Perfect for celebrations, summer gatherings, or a relaxing afternoon, this elegant mocktail can also be topped with sparkling water for a fizzy variation. Prepare the hibiscus tea ahead for easy entertaining and quick assembly.
Ingredients
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1/2 cup dried Hibiscus flowers
2 cups hot (near-boiling) water
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Ice cubes
1 cup strained hibiscus tea (from the batch above)
1/2 cup Cranberry juice (unsweetened is recommended)
1-2 teaspoons Agave syrup, or to taste
2 slices of fresh lemon
2 slices of fresh orange
A strip of fresh orange peel for garnish
Directions
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In a French press or a heatproof glass container, add the 1/2 cup of dried hibiscus flowers.
Carefully pour the 2 cups of hot water over the flowers.
Let the tea steep for 20 minutes to develop a deep color and robust flavor.
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After 20 minutes, strain the tea to remove the flowers. If using a French press, simply press the plunger down. Otherwise, pour the liquid through a fine-mesh sieve into a separate container.
For a perfectly chilled drink, allow the hibiscus tea to cool to room temperature, or place it in the refrigerator for at least 30 minutes.
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Fill a serving glass with a generous amount of ice cubes.
Add the lemon and orange slices into the glass.
Pour in the agave syrup, cranberry juice, and 1 cup of your cooled, strained hibiscus tea.
Gently stir to combine all the ingredients.
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Garnish the top of the drink with a fresh strip of orange peel. For extra aroma, twist the peel over the glass before dropping it in.
Serve immediately and enjoy!