Ever so often when you look at a Drinks menu and turn over to the Mocktail page you hardly see 3 to 4 options. Most of which will be the same old boring options loaded with sugar and aerated drinks. I’m almost always asking the bartender to make me a special mix taking away the sugar, adding some fresh fruit, muddling some herbs and so on , to make it interesting without the alcohol. You see when you don’t drink (alcohol) you need to put in a little more effort into the mocktail to make it nicer. Come to think of it actually its not difficult at all. You just need to put some heart into it. Like everything else in life.

Let me tell you about this wonderful flower – the “Hibiscus.” Hibiscus is not only a beautiful flower to look at, but also a very useful one. It has numerous medicinal values, and it has been used for centuries by Indians, Mexicans , Egyptians , Malaysians, Chinese, Africans … practically by the whole world, for its therapeutic properties. When incorporated into the diet, the hibiscus tea emits high levels of antioxidants, such as flavonoids, which help our bodies fight free radicals, which can cause cell damage and disease.

You can read more about it on my previous post with Hibiscus here

Hibiscus can be used to make both hot and cold drinks, but I do lean more towards the later. And besides all its benefits and the flavour its the colour that drives me insane, your’d have to agree on how gorgeous a red it is. Looks better than any red wine ! And the moment you pour boiling water on the dried petals it immediately releases the colour and within seconds you get this rich crimson colour.

This Mocktail is rather simple and you could do a dozen different things to it. I’ll just run the steps with you and you can add or take from it as you like.

In a large tea pot place some dried hibiscus flowers. Add a fresh sprig rosemary and pour some boiling water up to the brim.

While its hot its a good idea to melt in your natural sweeter too. Whatever you lean towards – honey, agave nectar, coconut sugar, stevia ….. I didn’t add any. I do like my mocktails unsweetened most times.

Then simply cool. Removes the flowers and rosemary. Add juice of 1 lime, mix and pour in ice trays and freeze for a couple of hours.

When ready to serve, add the cubes in a blender, add some chilled water and 50 ml of Aloe vera gel.

Crush together till you get a slush. Pour in glasses topped with fruits. There you are a super healhty and absolutely stunning mocktail.

You can even just store the hibiscus tea in a bottle in the fridge like I do, so everytime you feel like going for a soda or crave something chilled, just pour a glass over some ice.



  • Dried Hibiscus Flowers
  • Rosemary
  • Aloevera Gel
  • Lime
  • Sweetner -honey, agave nectar, coconut sugar, stevia





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