Sparkling Hibiscus Mineral Lemonade
This is my go-to refreshing summer mocktail. This recipe is SO worth keeping on hand for hot days when you feel like a cocktail but maybe are looking to scale back (or abstain from) alcohol. Plus, it packs a punch with antioxidants, Vitamin C, mineral support AND digestive support. This is, essentially, a version of an adrenal cocktail made a little fancy - and I find it perfect to sip on while cooking dinner.
Yield: 4 cups
Sparkling Hibiscus Mineral Lemonade
My favorite fresh and crisp summer mineral mocktail
Ingredients
- 2 Tbsp dried hibiscus tea (or 2 hibiscus tea bags)*
- 2 cups boiling water
- 1/2 cup pure pomegranate juice (tart cherry is also good)
- 1 lemon, juiced
- 1 tsp digestive bitters
- 1 pinch Himalayan or Celtic sea salt
- 1 1/2 cups sparkling mineral water **
Instructions
- Brew tea in boiling water for 1-2 hours
- Once cooled, add juice, lemon, bitters and salt and stir well
- Add sparkling mineral water and pour over ice cubes when ready to serve
- * I purchase loose leaf hibiscus tea from Mountain Rose Herbs
- ** I keep the tea concentrate in my fridge and add about 1/2 cup sparkling water to 1 1/2 cups tea anytime I want to drink it.
- If the mocktail is too tart for you, add a drop or two of stevia drops or a drizzle of maple syrup, however, it is meant to be crisp and tart on purpose (and has natural sugars from the juice already).
- Enjoy!
