Apple Lemon Hibiscus Zero-proof Recipe

Steep hibiscus

Place 1/2 cup dried hibiscus flowers (or 1 hibiscus tea bag) into a heatproof pitcher. Pour 480 ml (about 2 cups) just-off-boil water over the hibiscus. Cover and steep 8–10 minutes for a bright, tart infusion (longer for deeper color and flavor).

Strain and sweeten

Strain the hibiscus infusion through a fine mesh sieve into a clean pitcher, pressing gently on solids to extract liquid. While the infusion is still warm, stir in 2 tablespoons honey or agave until fully dissolved. Let the hibiscus concentrate cool to room temperature (about 15–20 minutes) or chill briefly in the fridge for 10 minutes.

Combine juices

Once the hibiscus infusion is cooled, add 1 cup fresh apple juice and 1/4 cup fresh lemon juice to the pitcher. Stir well to combine. Taste and adjust sweetness — if you prefer sweeter, add up to 1 additional tablespoon honey or agave, stirring until dissolved.

Prepare glasses

Fill 4 serving glasses with ice (total about 2 cups ice divided among glasses). If desired, add 1–2 thin apple slices and a lemon wheel to each glass for visual appeal.

Assemble drinks

Pour approximately 1/2 cup of the hibiscus-apple-lemon base into each glass over the ice (you will have a bit left; adjust per glass size). Top each glass with 1/2 cup chilled sparkling water or club soda to add effervescence. Stir gently to combine.

Garnish and finish

Garnish each glass with an additional apple slice, a lemon wheel on the rim, and a small sprig of mint if using. Serve immediately while fizzy.