Roselle Spritz Recipe

Steep hibiscus

Combine 2 cups water and 1 cup dried roselle (hibiscus) flowers in a small saucepan. Bring just to a simmer over medium heat, then remove from heat and cover. Let steep 15 minutes to extract color and flavor.

Strain and sweeten

Strain the steeped tea through a fine mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract as much liquid as possible. Discard solids. While the tea is still warm, stir in 1/2 cup granulated sugar until fully dissolved. If using, add 1 tablespoon lemon peel to the warm liquid for extra brightness; steep 5 more minutes, then remove the peel.

Concentrate and cool

Allow the roselle concentrate to cool to room temperature, then refrigerate until chilled. The finished concentrate yields a deep pink/red syrup-like hibiscus liquid. Taste and, if too tart, dissolve up to 1–2 tablespoons more sugar while warm; if too sweet, dilute slightly with cooled water. Reserve chilled concentrate for the spritz.

Prepare glass

Chill a wine or large stemmed glass if desired. Add ice to the glass to chill it (about a handful).

Build the spritz

Measure and pour 2 oz chilled roselle hibiscus concentrate into the glass over the ice. Add 0.5 oz verjus and 0.5 oz fresh lemon juice. Stir gently once to combine the base.

Top with NA sparkling

Slowly top the mixture with 6 oz (about one standard serving) of Woody's NA Blanc de Blancs, pouring gently to preserve bubbles. Give the drink one careful, brief stir (no more than one full rotation) to integrate the sparkling and maintain effervescence.

Garnish and serve

Garnish with a lemon wheel or an expressed lemon twist and, if using, a small sprig of fresh mint. Serve immediately so the spritz remains lively and effervescent.

Notes / Adjustments

For a less sweet drink, reduce roselle concentrate to 1.5 oz and increase verjus to 0.75 oz. To make a single-batch pitcher for 4 servings, multiply all cocktail ingredients by 4 and add the sparkling wine just before serving.