Non-alcoholic recipe
Hibiscus Ginger Fizz
A measured hibiscus infusion, ginger syrup and lime produce a ruby-red fizz with an assertive tart finish.
Ingredients
- 90 ml chilled hibiscus infusion
- 20 ml ginger syrup
- 20 ml fresh lime juice
- 75 ml chilled plain soda water
Preparation
For the hibiscus infusion, steep 3 g food-grade dried hibiscus in 150 ml water at approximately 90°C for 7 minutes, strain and chill; measure 90 ml finished tea. For ginger syrup, dissolve 100 g white sugar in 100 g water with 20 g thinly sliced fresh ginger, simmer gently for 5 minutes, remove from heat, cover for 10 minutes, strain the syrup, weigh it, and add cooled boiled water to bring the finished ginger syrup to 200 g; chill. Shake 90 ml cold hibiscus infusion, 20 ml ginger syrup and 20 ml fresh lime juice with ice for 8–10 seconds. Strain into a highball glass over fresh ice, add 75 ml cold soda water and stir once. Garnish with one lime wheel and one thin fresh ginger slice.
Glassware
Highball glass with cubed ice
Garnish
1 lime wheel and 1 thin fresh ginger slice
History
Roselle hibiscus drinks have distinct culinary histories in West Africa, the Caribbean and Mexico, including bissap, sorrel and agua de jamaica. A modern hibiscus-and-ginger sparkling mocktail is also independently documented. This Mixology tea, ginger-syrup, lime and soda formula is a contemporary editorial adaptation, not a claim to represent or invent those regional traditions.
Mixology View
The specified infusion removes a major preparation ambiguity; it does not establish an ideal hibiscus strength. Expect a sharp, ginger-led finish based on ingredients alone—this is not a tasting claim.
Ingredient note
Use food-grade hibiscus, not decorative flowers or essential oils. People who are pregnant or have medical concerns should check whether hibiscus tea is suitable for them.