Tropical Fizz Recipe
white cranberry, blood orange, hibiscus, passionfruit, sprite
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Ingredients
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Hibiscus-Infused Syrup
Citrus/Passion Mix
Assembly & Garnish
Method
Hibiscus-Infused Syrup
Make the syrup
Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer.
Add 1 cup dried hibiscus flowers (or 1 hibiscus tea bag equivalent). Reduce heat to low and simmer for 4–5 minutes to extract color and flavor, stirring occasionally.
Remove from heat and let steep for 10 minutes. Strain the solids through a fine mesh sieve into a heatproof container, pressing gently to extract liquid. Discard solids.
Allow the syrup to cool to room temperature. Store refrigerated in a sealed container for up to 1 week.
Citrus/Passion Mix
Combine juices
In a pitcher, combine 1 cup fresh blood orange juice, 1 cup passionfruit pulp (seeds and juice), and 2 cups white cranberry juice. Stir gently to mix.
Add 2 tablespoons fresh lime juice to brighten the mix and stir again.
Taste the mixture. If you'd like it sweeter or more floral, add 1–2 tablespoons of the cooled hibiscus syrup and stir; the recipe assumes adding approximately 2 tablespoons of syrup per 4 servings for balanced sweetness and color.
Assembly & Garnish
Build the Tropical Fizz (per 1 serving)
Fill a highball glass with about 1/2 cup (4 oz) ice (adjust to preference). Pour 3/4 cup (6 oz) of the Citrus/Passion Mix over the ice.
Add 1 tablespoon (or more to taste) of the cooled hibiscus syrup to each glass for color and floral note — it will sink slightly and create a layered look.
Top gently with 4 oz (approximately 1/2 cup) chilled lemon-lime soda (Sprite) to create the fizz. Stir once gently with a long spoon to integrate the layers while keeping some visual gradient.
Garnish with a blood orange wheel on the rim and a sprig of mint. Serve immediately with a straw or cocktail spoon to allow the drinker to stir further if desired.