This refreshingly tart crimson red tisane is made from loose-leaf dried hibiscus flowers that are rich in powerful antioxidants which may help to lower blood pressure (1). Look for the dried flowers where pouches of Mexican herbs are sold; they’re sometimes labeled “flor de Jamaica.” Here, we infuse the tea with orange, star anise and orange peel. When combined with sparkling water, it makes a colorful, healthy alternative to alcoholic cocktails for “dry January” and beyond.
Enjoy a ton of flavor without added sugar or calories (thanks to monk fruit powder), great for managing sugar cravings post-holidays.
Active time: 10 minutes | Total time: 15 minutes, plus cooling and infusing time
Dried Hibiscus Mocktail
Ingredients
- 1/2 cup dried hibiscus leaves
- 1 tbsp monk fruit powder
- 2 strips orange peel (use a sharp vegetable peeler)
- 1 star anise
- 1/2 cinnamon stick
- Crushed ice
- 2 cups (473ml) plain or orange sparkling water
- Slices of orange, for garnish
Directions
Bring 6 cups of water to a boil. Add the hibiscus leaves and monk fruit powder, remove from heat and let stand for 5 minutes.
Place the orange peel, star anise, and cinnamon stick in a clean bottle or jar. Strain the hibiscus mixture and pour it over the aromatics. Let cool completely, then cover and refrigerate for up to 10 days, allowing the flavors to infuse. Remove after 2–4 hours for a subtle flavor or leave overnight for a more pronounced spice note.
Fill a tall glass with crushed ice. Pour 1 cup of the hibiscus mixture over the ice, top with about 1/4 cup sparkling water, and garnish with an orange slice. Serve immediately.
Serves: 8 | Serving Size: 1 cup
Nutrition (per serving): Calories: 0; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Carbohydrate: 0g; Dietary Fiber: 0g; Sugar: 0g; Protein: 0g
Originally published: January 5, 2021; Updated May 2026
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