I’m sharing my Hibiscus Mocktail Recipe pairing pineapple and hibiscus tea with citrus and basil into a striking scarlet summer pour.

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I stumbled into this idea on a sweltering summer afternoon, I couldn’t stop thinking about it. I mixed fresh pineapple juice with strong hibiscus tea and the result tasted like sunshine in a glass, bright, tart and oddly soothing all at once.

I keep tweaking it cause I wanted something lively without booze, its a Hibiscus Mocktail Recipe I bring to every picnic. It sits bold among Alcohol Free Drinks and somehow folks always want a sip, they get curious quick.

If you like fruity and floral with a little punch this will probably hook you, promise.

Ingredients

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Bright sweet, full of vitamin C and bromelain, adds natural sweetness and tropical body
Tart floral tea rich in antioxidants, may help lower blood pressure, gives a rosy color
Sharp citrus kick, high in vitamin C, balances sweetness, makes the drink lively and bright
Sweetener that adds calories, quick energy, use less if you watch sugar intake
Fresh mint adds aroma and cooling note, tiny vitamins, mostly for flavor and freshness
Bubbly hydration, zero calories, lifts flavors and adds effervescence without extra sugar
Textured bite, fiber and some vitamin C, fun for chewing and extra sweetness

Ingredient Quantities

4 cups (950 ml) fresh pineapple juice

2 cups (480 ml) strong hibiscus tea, cooled (use 3 tbsp dried hibiscus flowers or 4 hibiscus tea bags)

1 cup (240 ml) sparkling water or club soda, chilled

1/3 cup (80 ml) fresh lime juice, about 3 limes

1/4 cup (60 ml) simple syrup or 3 tbsp honey or agave, more or less to taste

1 cup fresh pineapple chunks for garnish

10 to 12 fresh mint sprigs, plus extra for garnish

Ice as needed

Thin pineapple wedges or lime wheels for garnish (optional)

How to Make this

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1. Make the hibiscus tea: steep 3 tbsp dried hibiscus flowers or 4 hibiscus tea bags in 2 cups (480 ml) just-boiled water for 6 to 8 minutes for a strong brew, then strain and chill.

2. If you dont have simple syrup ready, mix 1/4 cup sugar with 1/4 cup hot water until dissolved and cool, or use 3 tbsp honey or agave and stir it into a small amount of warm tea or pineapple juice so it blends easily.

3. In a large pitcher combine 4 cups (950 ml) fresh pineapple juice, the chilled hibiscus tea, and 1/3 cup (80 ml) fresh lime juice. Stir to combine.

4. Add the 1/4 cup simple syrup or 3 tbsp honey/agave (adjust later if needed). Give it a taste and add more sweetener if you like it sweeter, hibiscus can be tart.

5. Gently bruise 10 to 12 mint sprigs by clapping them between your hands or pressing lightly with a wooden spoon to release oils, then add most of the mint to the pitcher. Dont overmuddle or the mint will taste bitter.

6. Chill the mixed base in the fridge for at least 30 minutes so flavors meld, or add lots of ice if you need it right away.

7. Just before serving stir in 1 cup (240 ml) chilled sparkling water or club soda to keep the fizz. Pour slowly so you dont lose too many bubbles.

8. Fill glasses with ice, pour the mocktail over ice, and top each glass with a few fresh pineapple chunks and a sprig of mint. Reserve some pineapple chunks to muddle in the bottom of a glass if you want extra fruit flavor.

9. Garnish with thin pineapple wedges or lime wheels if you like, give one last gentle stir and serve cold. Enjoy the refreshing drink, and remember you can tweak lime or sweetener to taste.

Equipment Needed

1. Electric kettle or saucepan to boil water for the hibiscus tea
2. Fine mesh strainer or tea infuser to catch the flowers or tea bags
3. Large pitcher (about 2 liters) to mix and chill the mocktail
4. Measuring cups and spoons for juice, syrup and proportions
5. Citrus juicer or hand reamer for the fresh lime juice
6. Small saucepan or microwave-safe jar and a spoon to make/dissolve simple syrup or honey
7. Wooden spoon or muddler to bruise the mint and stir gently
8. Cutting board and sharp knife for pineapple and lime, plus glasses and ice to serve

FAQ

Q: Can I use canned or bottled pineapple juice instead of fresh?

A: Yep, you can. Use 100% juice with no added sugar for best results. Fresh is brighter, but store-bought works fine. Taste and cut back on sweetener if the juice is already sweet.

Q: How do I make the hibiscus tea strong enough?

A: Use the recipe amount: 3 tbsp dried flowers or 4 tea bags for 2 cups hot water, steep 10 to 15 minutes, then cool. If it tastes too tart, dilute a little with water or add a touch more sweetener.

Q: What if I don’t want to use simple syrup?

A: Honey or agave are great. Warm them slightly so they dissolve easier. Start with 2 to 3 tbsp, taste, then add more if needed. For low sugar use a liquid zero calorie sweetener, it blends better than granulated stuff.

Q: Can I make this ahead of time and store it?

A: Yes, mix the pineapple juice, hibiscus tea, lime juice and sweetener and chill up to 24 hours, sometimes 48; flavor might dull after that. Add the sparkling water and ice right before serving so it stays fizzy. Keep garnishes separate.

Q: Can I turn this into an alcoholic drink?

A: Sure, add 1 to 2 oz rum, vodka or tequila per serving, or top with sparkling wine for a lighter lift. Once you add alcohol call it a cocktail, and adjust sweet/tart balance to taste.

Q: Any tips to keep it from getting watered down?

A: Use frozen pineapple chunks as ice, or chill all ingredients and glasses ahead. Pour sparkling water over the back of a spoon to keep bubbles, and avoid over-muddling the mint, you want aroma not bitterness.

Pineapple Hibiscus Mocktail Recipe Substitutions and Variations

Pineapple juice: use canned unsweetened pineapple juice or mango juice if fresh isn’t available. Stick to about 4 cups but taste and cut back on added sweetener if canned is already sweet — it’ll still be bright and tropical.
Hibiscus tea: swap with tart cranberry juice or a strong rooibos tea brewed with a squeeze of lemon for a similar fruity-tart note. Use equal volume (2 cups) and adjust sweetness, they’ll change the color and tang a bit.
Sparkling water / club soda: ginger ale, lemon-lime soda or even chilled coconut water work if you want more flavor. Use 1 cup but remember sweet sodas add sugar so reduce simple syrup or honey.
Simple syrup / honey / agave: maple syrup, a light date syrup, or just dissolve 3 tablespoons granulated sugar in a little warm water. Use about the same amount and taste as you go, you’ll prob need less if other ingredients are sweet.

Pro Tips

1. Taste as you go. Start with half the sweetener then add more, hibiscus is tart and pineapple sweetness changes so dont oversweeten.

2. Keep everything super cold. Chill the juices and tea first and only add the sparkling water at the last minute then stir slowly so you dont kill the bubbles.

3. Be gentle with mint. Clap the sprigs between your hands or press lightly with a spoon to wake up the oils but dont overmuddle or the mint will turn bitter, toss a sprig on top of each glass for extra aroma.

4. Use flavored ice. Freeze pineapple chunks or make hibiscus ice cubes so melting adds flavor instead of watering the drink down.

5. Make the base ahead but save the fizz. Mix the juice tea lime and sweetener up to 24 hours before to let flavors meld, keep it cold and add soda and ice right before serving, and if you want an adult kick add a splash of white rum or tequila to a single glass.

Pineapple Hibiscus Mocktail Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Hibiscus Mocktail Recipe pairing pineapple and hibiscus tea with citrus and basil into a striking scarlet summer pour.

Servings

servings

Calories

103

kcal

Equipment: 1. Electric kettle or saucepan to boil water for the hibiscus tea
2. Fine mesh strainer or tea infuser to catch the flowers or tea bags
3. Large pitcher (about 2 liters) to mix and chill the mocktail
4. Measuring cups and spoons for juice, syrup and proportions
5. Citrus juicer or hand reamer for the fresh lime juice
6. Small saucepan or microwave-safe jar and a spoon to make/dissolve simple syrup or honey
7. Wooden spoon or muddler to bruise the mint and stir gently
8. Cutting board and sharp knife for pineapple and lime, plus glasses and ice to serve

Ingredients

4 cups (950 ml) fresh pineapple juice
2 cups (480 ml) strong hibiscus tea, cooled (use 3 tbsp dried hibiscus flowers or 4 hibiscus tea bags)
1 cup (240 ml) sparkling water or club soda, chilled
1/3 cup (80 ml) fresh lime juice, about 3 limes
1/4 cup (60 ml) simple syrup or 3 tbsp honey or agave, more or less to taste
1 cup fresh pineapple chunks for garnish
10 to 12 fresh mint sprigs, plus extra for garnish
Ice as needed
Thin pineapple wedges or lime wheels for garnish (optional)

Directions

Make the hibiscus tea: steep 3 tbsp dried hibiscus flowers or 4 hibiscus tea bags in 2 cups (480 ml) just-boiled water for 6 to 8 minutes for a strong brew, then strain and chill.
If you dont have simple syrup ready, mix 1/4 cup sugar with 1/4 cup hot water until dissolved and cool, or use 3 tbsp honey or agave and stir it into a small amount of warm tea or pineapple juice so it blends easily.
In a large pitcher combine 4 cups (950 ml) fresh pineapple juice, the chilled hibiscus tea, and 1/3 cup (80 ml) fresh lime juice. Stir to combine.
Add the 1/4 cup simple syrup or 3 tbsp honey/agave (adjust later if needed). Give it a taste and add more sweetener if you like it sweeter, hibiscus can be tart.
Gently bruise 10 to 12 mint sprigs by clapping them between your hands or pressing lightly with a wooden spoon to release oils, then add most of the mint to the pitcher. Dont overmuddle or the mint will taste bitter.
Chill the mixed base in the fridge for at least 30 minutes so flavors meld, or add lots of ice if you need it right away.
Just before serving stir in 1 cup (240 ml) chilled sparkling water or club soda to keep the fizz. Pour slowly so you dont lose too many bubbles.
Fill glasses with ice, pour the mocktail over ice, and top each glass with a few fresh pineapple chunks and a sprig of mint. Reserve some pineapple chunks to muddle in the bottom of a glass if you want extra fruit flavor.
Garnish with thin pineapple wedges or lime wheels if you like, give one last gentle stir and serve cold. Enjoy the refreshing drink, and remember you can tweak lime or sweetener to taste.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.