Refreshing Strawberry Hibiscus Sparkling Spritzer

Quick Recipe Version (TL;DR)

• Yield: 4 spritzers (about 10–12 oz each)
• Prep Time: 15 minutes
• Cook Time: 10 minutes (steeping)
• Total Time: 45 minutes (includes chilling)

Quick Ingredients

• 1 1/2 cups (360 ml) boiling water
• 2 hibiscus tea bags (or 2 Tbsp loose dried hibiscus)
• 1 1/2 cups (about 225 g) fresh strawberries, hulled and sliced
• 3–4 Tbsp sugar, honey, or agave (to taste)
• 1–2 Tbsp fresh lemon or lime juice (optional, to taste)
• 3–4 cups (720–960 ml) very cold sparkling water
• Ice cubes, for serving
• Fresh strawberries and mint sprigs, for garnish (optional)

Do This

• 1. Steep hibiscus tea in 1 1/2 cups boiling water for 8–10 minutes, then discard tea bags and cool completely.
• 2. Mash strawberries in a bowl with sugar (and lemon/lime juice if using) until juicy and mostly broken down.
• 3. Taste the strawberry mixture; adjust sweetness or acidity as needed.
• 4. Fill 4 glasses halfway with ice. Add 2–3 Tbsp mashed strawberries to each glass.
• 5. Pour about 1/4 cup cooled hibiscus tea into each glass.
• 6. Top each glass with 3/4–1 cup cold sparkling water; gently stir once to combine without losing fizz.
• 7. Garnish with strawberry slices and mint. Serve immediately while cold and bubbly.

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Why You’ll Love This Recipe

• Beautiful ruby-red color with a natural, floral aroma from hibiscus.
• Light, bubbly, and refreshing with just enough sweetness from real strawberries.
• Simple to make ahead: prep the tea and berries, then just add sparkling water when ready to serve.
• Easy to customize: adjust sweetness, add citrus, or turn it into a cocktail if you like.

Grocery List

• Produce: Fresh strawberries, lemons or limes (optional), fresh mint (optional)
• Dairy: None
• Pantry: Hibiscus tea bags or dried hibiscus, sugar or liquid sweetener, sparkling water, ice cubes

Full Ingredients

Hibiscus Tea Base

• 1 1/2 cups (360 ml) boiling water
• 2 hibiscus tea bags or 2 tablespoons loose dried hibiscus flowers (food-grade)

Strawberry Layer

• 1 1/2 cups (about 225 g) fresh strawberries, hulled and sliced
• 3–4 tablespoons sugar, honey, or agave syrup, to taste
• 1–2 tablespoons freshly squeezed lemon or lime juice, to taste (optional but brightens the flavor)

To Finish the Spritzer

• 3–4 cups (720–960 ml) very cold sparkling water or club soda (unflavored)
• Ice cubes
• Extra strawberry slices, for garnish (optional)
• Fresh mint sprigs, for garnish (optional)

Step-by-Step Instructions

Step 1: Brew a Strong Hibiscus Concentrate

Bring 1 1/2 cups (360 ml) of water to a full boil. Place the hibiscus tea bags or dried hibiscus in a heatproof measuring cup or small teapot. Pour the boiling water over the hibiscus, then cover and let steep for 8–10 minutes. You want a strong, ruby-red tea because it will be diluted with ice and sparkling water.

When the tea is deep red and aromatic, remove and discard the tea bags, or strain out the loose hibiscus using a fine-mesh strainer. Let the tea cool at room temperature for about 10 minutes, then transfer it to the refrigerator or freezer to chill faster while you prepare the strawberries.

Step 2: Macerate the Strawberries

While the tea cools, place the sliced strawberries in a medium bowl. Add 3 tablespoons of your chosen sweetener to start, plus 1 tablespoon of lemon or lime juice if you are using it. Using a fork or a sturdy muddler, mash the strawberries until they are very juicy and mostly broken down but still a bit chunky. This should take about 1–2 minutes.

Let the mashed strawberries stand at room temperature for 10–15 minutes. This short rest (called maceration) draws out the juices and dissolves the sugar, creating a naturally sweet, bright-red strawberry syrup with soft fruit pieces.

Step 3: Taste and Adjust the Flavor Base

Give the macerated strawberries a good stir and taste a spoonful of both fruit and syrup. If you prefer a sweeter drink, add the remaining 1 tablespoon of sweetener, a little at a time, until it tastes right to you. If the flavor feels a bit flat, add up to 1 more tablespoon of lemon or lime juice for brightness.

Also taste the chilled hibiscus tea. It should be pleasantly tart and floral. If it seems too intense or tannic, do not worry; it will be balanced by the strawberries, ice, and sparkling water. Keep both the tea and the strawberry mixture chilled until you are ready to assemble.

Step 4: Chill Your Glasses and Sparkling Water

For the best fizz and refreshment, make sure everything is as cold as possible. Place your serving glasses in the refrigerator or freezer for 5–10 minutes. Keep the sparkling water in the coldest part of your fridge until the very last moment. Cold ingredients help preserve carbonation and keep the ice from melting too fast, which would dilute the spritzer.

If you are short on time, you can skip chilling the glasses, but do use plenty of ice when serving.

Step 5: Build the Strawberry–Hibiscus Layers

When you are ready to serve, fill each chilled glass about halfway with ice cubes. Give the strawberry mixture a final stir to redistribute the fruit and syrup. Spoon 2–3 tablespoons of the mashed strawberries (including their syrup) into each glass, letting some of the fruit cling to the sides for a pretty, streaked look.

Next, pour about 1/4 cup of the chilled hibiscus tea into each glass. You will see the deep red tea mingle with the lighter strawberry layer, creating a gorgeous ruby gradient.

Step 6: Add Sparkling Water and Gently Combine

Slowly top each glass with 3/4–1 cup of very cold sparkling water or club soda, pouring along the side of the glass to help preserve the bubbles. Leave a little space at the top so the drink does not overflow. Using a long spoon or straw, give each glass a gentle single stir from the bottom up to mix the layers slightly without knocking out too much carbonation.

Taste a sip from one glass. If you want a stronger hibiscus flavor, add an extra splash of tea. If you prefer a lighter, more bubbly drink, add a bit more sparkling water.

Step 7: Garnish and Serve Immediately

Garnish each spritzer with a fresh strawberry slice on the rim and a small sprig of mint tucked into the ice, if you like. Serve the strawberry–hibiscus spritzers right away while they are cold, fizzy, and vibrant. Encourage guests to stir occasionally as they drink, so they enjoy both the sparkling top and the fruity strawberry bits at the bottom.

Pro Tips

• Make it ahead-friendly: Brew the hibiscus tea and macerate the strawberries up to 1 day in advance. Store them covered in the refrigerator, then assemble with ice and sparkling water just before serving.
• Control sweetness: Start with less sweetener and add more only after tasting the strawberry mixture. Remember that cold and bubbles slightly mute sweetness, so the base should taste just a touch sweeter than you think you want.
• Strain for a smoother drink: If you prefer a seed-free, smoother spritzer, strain the macerated strawberries through a fine-mesh sieve, pressing gently to extract the syrup. Use the syrup alone or a mix of syrup and a few spoonfuls of pulp.
• Keep it extra cold: Use chilled hibiscus tea, cold sparkling water, and plenty of ice. Warm ingredients will quickly flatten the carbonation and dilute the flavor.
• Batch it for a crowd: Double or triple the hibiscus tea and strawberry mixture, then set up a self-serve spritzer station with a pitcher of tea, a bowl of mashed berries, ice, and bottles of sparkling water.

Variations

• Adult spritzer: Add 1–1 1/2 ounces of chilled vodka, gin, or a dry sparkling wine to each glass before topping with sparkling water. Adjust sweetness to taste.
• Citrus twist: Replace some or all of the plain sparkling water with lemon or lime flavored sparkling water, and add extra citrus slices to each glass.
• Mixed berry version: Replace half the strawberries with raspberries or blackberries for a deeper berry flavor and darker ruby color. Mash and sweeten the same way.

Storage & Make-Ahead

Store the brewed hibiscus tea, covered, in the refrigerator for up to 3 days. The macerated strawberries can be refrigerated in an airtight container for up to 24 hours; after that, the color and texture begin to fade. Once you add ice and sparkling water, the spritzers are best enjoyed immediately. If you have leftover assembled spritzer, you can refrigerate it for a few hours, but the carbonation will diminish and the ice will dilute the drink. For entertaining, keep the components separate (tea, strawberry mixture, chilled sparkling water, and ice) and assemble individual glasses just before serving.

Nutrition (per serving)

Approximate values for 1 spritzer (assuming 4 servings, made with 3 tablespoons sugar and plain sparkling water): about 55–65 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 5–10 mg sodium, 15–17 g carbohydrates, 2–3 g fiber, 12–14 g sugars, and 0–1 g protein. Actual values will vary based on the sweetener used and the exact size and sweetness of the strawberries.