This fruity, sweet, and hibiscus mocktail is a summer favorite. It tastes just like virgin Sangria.
It is also naturally sweetened. Six simple ingredients are all you need to make this drink.
The mocktail begins with a mandarin base for sweetness and body, an orange for citrusy notes, and a lemon to add brightness. Maple syrup is added for sweetness but not too much then blended with water for a sweet, zesty concentrate.
To concentrate, we add a strong hibiscus made by steeping dried hibiscus flowers in boiling water for 15 minutes. The tangy tea has a floral taste and is rich in antioxidants as well as having other healing properties.
This sparkling beverage is BEAUTIFUL.
Three cups of water ( divided).
You can find it at tea shops, health food stores, or online.
One cup of cubed mango (fresh or thawed frozen if frozen).
1 Tbsp orange zest
Juice 1 large orange (1/3 cup, or 80 ml).
1 Tbsp of lime juice (1/2 a lime yields about 1 Tbsp, or 15 ml).
1/3 cup maple syrup (or agave nectar)
Four cups of sparkling water
Bring to a rolling boiled 2 cups (480 ml) of water in a pan. If you want to change the size of the batch, adjust the amount. Cover the pan and turn off the heat. Let the hibiscus steep for at least 15 minutes.
Add the mango cubes to a high-speed blender along with the orange zest, maple syrup, and lime juice. Blend until smooth.
Pour half a cup (120ml) of juice concentrate over ice into a tall glass. Add 1/3-1/2 cup (80-120ml) sparkling water to the glass. More sparkling water makes it lighter, and less sparkling water gives it more flavor.
Store the juice concentrate for up to 7 days in an air-tight container. Pour it into an ice cube tray and freeze for longer storage.