Description
A hibiscus tea flavored with lemongrass and lemon balm is mixed with muddled mulberries and sparkling water for a refreshing and delicious spring mocktail. This vegan and gluten free beverage is perfect for any time of day!
Ingredients
- 1 1/2 tsp dried hibiscus
- 1 tsp dried lemongrass
- 1 tsp dried lemon balm
- 1/2 cup just boiled water
- handful of mulberries
- honey or maple syrup to sweeten
- half of a lemon
- 1/2 cup sparkling water
Instructions
Combine the hibiscus, lemongrass, and lemon balm in a heat-proof bowl or mug. Cover the herbs with a half cup of just boiled water. Allow the herbs to steep for 10-15 minutes. Strain the herbs out then allow this to cool to room temperature (you can speed this process up by putting it in the freezer). If you want a sweeter drink you can sweeten the tea with honey or maple syrup before you chill it.
In your glass, add a handful of mulberries, a drizzle or honey or maple syrup, and a squeeze of fresh lemon juice. Muddle the berries until they are mostly broken down and have released their juices. Pour the cooled tea over the berries, then top it with several ice cubes and a 1/2 cup of sparkling water. Add an edible flower garnish if you like, then sip and enjoy!
Notes
- If you can’t find mulberries, you can also make this with blackberries or dewberries.
- Prep Time: 5 minutes
- Steeping Time: 15 minutes
- Category: drink