Sparkling Hibiscus Mint Lemonade (Printable)

Tart hibiscus and zesty lemon blended with cooling mint and bubbles for a refreshing, easy summer drink.

# What You’ll Need:

→ Hibiscus & Mint Base

01 - 2 tbsp dried hibiscus flowers (or 2 hibiscus tea bags)
02 - 10 fresh mint leaves, plus additional sprigs for garnish
03 - 1/3 cup agave syrup (or honey), adjust to taste
04 - 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
05 - 2 cups cold water

→ Sparkling Finish

06 - 2 cups chilled sparkling water
07 - Lemon slices, for garnish
08 - Ice cubes

# How-To:

01 - Place the dried hibiscus (or tea bags) and mint leaves in a small pitcher or bowl; cover with 2 cups cold water and steep for 10 minutes, gently muddling the mint to release oils if desired.
02 - Strain the hibiscus‑mint infusion through a fine mesh strainer into a larger pitcher, pressing to extract liquid and discarding solids.
03 - Stir the agave (or honey) and freshly squeezed lemon juice into the strained liquid until fully dissolved; taste and adjust sweetness as needed.
04 - Fill serving glasses halfway with ice cubes and pour the hibiscus‑mint concentrate to about the halfway mark.
05 - Top each glass with chilled sparkling water and stir gently to combine, maintaining the effervescence.
06 - Garnish with lemon slices and fresh mint sprigs and serve immediately.

# Expert Advice:

01 -
  • You can adjust the drink to your exact level of sweetness or tanginess without anyone ever guessing how easy it was.
  • It's equally at home at weekday lunch as it is on a festive summer table, impressing every guest with its bright looks and zippy flavor.
02 -
  • If you steep the hibiscus too long, the drink can edge into bitterness—set a timer the first few times.
  • Once I started muddling the mint leaves before steeping, the flavor became brighter and more pronounced.
03 -
  • Strain carefully to avoid tiny bits of hibiscus—the extra effort keeps sips smooth and clean.
  • Muddling mint right before steeping unlocks a garden-fresh aroma that elevates every glass.
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