Red Hibiscus Tea cocktail for Juneteenth
All Things BLACK,  Drinks,  Recipes

Hibiscus Spritzer, A Refreshing Non-Alcoholic Cocktail

This drink is a non-alcoholic cocktail that is perfect for hot summer days. The flavor is light and sweet, and topping it off with Topo Chico makes it extra refreshing. You will find yourself adding this Hibiscus Spritzer to your regular rotation.

Red Hibiscus Tea cocktail for Juneteenth

Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family. Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.

You can find a list of all recipes from the 2023 Juneteenth Virtual Potluck on the Eat the Culture website.

I am celebrating Juneteenth and the first week of summer with a refreshing, red cocktail. For the past few years, I have celebrated Juneteenth by highlighting local events, restaurants, chefs, and recipes. This year I am sharing my recipe for a Hibiscus Spritzer. This non-alcoholic cocktail is fruity, refreshing, and very versatile. The Hibiscus Spritzer can be the star of the cookout, a thirst quencher after working out in the garden, or a mixer for an alcoholic cocktail. For a supply of new recipes to try at your next cookout, try some of the recipes below from this year’s Juneteenth Virtual Potluck:

Bad & Boujee Juneteenth Recipes (Southern Decadence)

These dishes offer a luxurious twist on traditional cookout recipes. Gourmet options, including Beef Ribs with Blackberry Whiskey BBQ Sauce, Margarita Infused Watermelon, and Blood Orange, Beetroot, Walnut, Feta Salad with Orange Vinaigrette, ensure a lavish and indulgent culinary experience for all who gather around your Juneteenth table.

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

What is Hibiscus?

Hibiscus is a flower. There are a wide variety of hibiscus flowers. The hibiscus flower used in this recipe is known as Roselle Hibiscus. I first became aware of Roselle Hibiscus through Sorrel. Many Caribbean restaurants in the US sell sorrel, a sweet, gingery drink. Though my experience with Roselle Hibiscus is through Caribbean restaurants, it is known by many names in many countries. You may know Roselle Hibiscus as sorrel, bissap, or Florida cranberry. Roselle Hibiscus can be used in cooking, syrups, or teas.

What Ingredients Do I need?

For this recipe, you will need Roselle Hibiscus in the form of hibiscus tea. The hibiscus tea is easily made by following the instructions unique to your brand of hibiscus tea. I used the Angel Brand which I found at my local Caribbean market. You will also need pineapple juice, orange juice, cherry juice, simple syrup, Topo Chico, and ice. I purchased the pineapple juice used in this recipe at my local grocery store. For the orange juice, I juiced two navel oranges. Maraschino cherries can often be found in the canned fruit aisle of your grocery store. Using the juice from the maraschino cherries adds a nice punch of cherry flavor. Simple syrup is simply granulated sugar and water. You can make your own simple syrup, or purchase simple syrup from your grocery store, usually found on the cocktail mixes aisle. Topo Chico is a mineral water that adds a light bubbly taste which makes the Hibiscus cocktail a Spritzer. 

What Can I Substitute?  

At the grocery store, I can usually find Hibiscus mixed with a variety of tea flavors. For pure Hibiscus tea, I like to purchase it online, or at my local Caribbean or International markets. If you are not able to find Hibiscus tea I would go with your favorite flavored tea like a Rooibos, Cranberry, or Red Zinger. If pineapples are in season feel free to squeeze your pineapple juice. Pineapples may be found year-round, however, they tend to be sweetest when in season.

Instead of fresh squeezed orange juice, you may purchase orange juice, however, take note of the sweetness of your chosen brand of orange juice, as it will often taste sweetener than fresh squeezed. In this instance, you may want to eliminate the simple syrup. I am not a fan of seltzer water, but if you are using this to replace Topo Chico if you have it handy or are not able to find Topo Chico in your local stores. Club soda would work as well. 

If you would like to turn your Hibiscus Spritzer into an alcoholic beverage, try topping it with Prosecco Rose instead of Topo Chico. Keeping the recipe the same, with a dark rum is still a sweet, refreshing drink. Alternate your favorite sparkling wines and spirits to find the perfect one for your palate. 

What Equipment Do I Need?

Not much is needed for this easy cocktail. You will need a tea kettle or pot to make your hibiscus tea. To mix the cocktail, you can use a bartender kit if you have one available (a shaker, a jigger, and a strainer). If you do not have a bartender kit, no worries, a large glass, liquid measuring cup, and a spoon will work fine. Straining the mix over ice is recommended, however, if you don’t mind orange juice pulp, a strainer may not be necessary. 

I plan to keep this Hibiscus Spritzer in the rotation this summer. Let me know in the comments if you plan to give the Hibiscus Spritzer a try, and how you made it perfect for your palate.

Red Hibiscus Tea non alcoholic cocktail
Takera

Hibiscus Spritzer

3.32 from 149 votes
A Hibiscus Tea based, non-alcoholic, fruity cocktail, with a bit of bubbles.
Print Recipe Pin Recipe
Servings: 1 Glass
Ingredients Method Notes

Ingredients
  

  • 4 oz Hibiscus (Sorrel) Tea
  • 2 oz Pineapple Juice
  • 2 oz Fresh Squeezed Orange Juice
  • 1 1/2 oz Maraschino Cherry Juice
  • 1 oz Simple Syrup
  • 1 Bottle Topo Chico
  • 1 Cup Ice

Method
 

  1. Boil 1 cup of water for your hibiscus tea. Then make the tea according to the instructions on the packaging.
  2. Set your tea aside to cool for about 10 minutes.
  3. Then chill your tea in the fridge for 20-30 minutes.
  4. When you are ready to assemble your spritzer, grab a shaker and a jigger (or your favorite 12-16 ounce glass, a liquid measuring cup, and a spoon for stirring).
  5. Measure 2 ounces of pineapple juice and pour it into your shaker.
  6. Measure 2 ounces of freshly squeezed orange juice and then pour it into your shaker.
  7. Measure 1 ½ ounces of Maraschino Cherry juice and pour it into your shaker.
  8. Measure 1 ounce of simple syrup and pour it into your shaker.
  9. Grab your tea from the fridge and measure 4 ounces of hibiscus tea and pour it into your shaker.
  10. Add ice to your shaker, put the top on, and shake vigorously until your hand is cold.
  11. Fill a glass with ice and strain in your hibiscus drink.
  12. Top your drink with 1-2 ounces of Topo Chico, give a light stir, and enjoy!

Notes

  • Make sure to let your Hibiscus tea cool sufficiently after brewing before assembling your cocktail
  • Note the sweetness of each of your ingredients and add more tea to reduce the sweetness per your palate. 
  • The Hibiscus Spritz may be made ahead by assembling all of the ingredients except the Topo Chico and Ice, adding those items only when ready to drink.

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