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  • Writer's pictureLeslie

Holiday Hibiscus Mocktail

There are few things that feel more like the holidays than a festive drink. Any time of year, mocktails spark all kinds of joy. They have become welcome options at many restaurants. And of course if bubbly is calling you, you can always sub in some low-alcohol prosecco or cava instead of sparkling water.

Hibiscus has many health benefits, including and most notably for heart health. The flowers are mainly used dried and are rich in antioxidants that fight free radicals and help prevent cellular damage. In one study, hibiscus was shown to lower blood pressure, which can be a contributing factor to heart disease, which remains the leading cause of death in the U.S.

Easy to make, this tea comes together quickly and can be made days ahead to have on hand for welcome guests. The taste profile is a bit sour, so we've blended it with sweet spices and unrefined sweeteners to help balance the flavor. Some bitter lemon and spicy ginger helps brighten the mixture and create a delicious finale.

All you need is:

dried hibiscus flowers

cinnamon sticks (2-3)

anise pods (2)

fresh ginger

pomegranate juice (100%)

fresh lemon and/or lime juice

agave or maple syrup (if desired)

optional garnishes

assemble your ingredients, and here we go!

Holiday Hibiscus Mocktail

Serves a crowd




For the Tea:

  • ¼ cup dried hibiscus flowers

  • 2-3 cinnamon sticks

  • 2 star anise pods, whole

  • ½ inch knob fresh ginger

  • 6 cups filtered boiling water


For the Mocktail:

  • 1 cup hibiscus tea (recipe above)

  • ¼ cup pomegranate juice (100%, nothing added)

  • ½ cup fresh lemon or lime juice

  • 1 – 2 TB agave or maple syrup, optional to taste

  • 1 - 1 ½ cup seltzer to mix, or to taste

  • Optional garnishes: lemon rind, pomegranate seeds, shredded coconut, fresh lemon balm.




1. Bring 6 cups filtered water to a boil. Add the hibiscus flowers, cinnamon sticks, star anise, fresh ginger to a large (6 cup) ball jar or similar heatproof container. Once boiling, add water to the container and steep for 10 minutes. Using oven mitts, strain the tea mixture into a bowl through a fine-mesh sieve.  Set aside and allow to cool. This can be done ahead and stored in fridge for up to 10 days or frozen for up to 3 months.


2. Make the mocktail base by adding 1 cup tea mixture with ¼ cup pomegranate juice, ½ cup fresh lemon juice, agave or maple syrup and stir well. Mocktail mixture can be stored in fridge for up to one week.


3. When ready to serve, add ½ cup mocktail mixture to a glass filled with ice. Pour ½ cup seltzer or sparkling water to the glass and top with optional garnishes.


Recipe Notes:

  • tea can be enjoyed as is although it may be a bit strong so you may want to dilute it to taste.

  • If desired, replace the sparkling water with prosecco or cava.



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