Hibiscus Ginger Spritz Mocktail

Before you start

Dried hibiscus calyces brew into a crimson, cranberry-tart liquid that makes a striking base for a spritz. Pairing it with fresh ginger adds warmth that balances the sharp, fruity acidity. Instead of brewing a tea and diluting it, this recipe makes a sweetened hibiscus-ginger concentrate, which keeps in the fridge and turns into a drink in seconds with a squeeze of lime and a top of soda water.

The concentrate is steeped off the heat rather than boiled, since boiling hibiscus can extract a dusty bitterness. The ginger is simmered briefly first to draw out its heat, then the hibiscus goes in as the liquid cools. Strained and sweetened, it is intensely colored and tart, and should taste too strong on its own; that is what lets it stand up to soda water.

Ingredients

• Hibiscus-ginger concentrate300 ml (10 oz) water
• 40 g (about ⅓ cup sliced) fresh ginger — thinly sliced
• 15 g (about ½ cup) dried hibiscus flowers
• 150 g (¾ cup) sugar
• Each drink60 ml (2 oz) hibiscus-ginger concentrate
• 15 ml (½ oz) fresh lime juice
• 150 ml (5 oz) chilled soda water
• 1 cup ice cubes
• 1 lime wheel and candied ginger — for garnish

Method

1. Simmer the sliced ginger in the water over low heat for 5 minutes.
2. Take the pan off the heat and stir in the hibiscus. Steep for 15 minutes; the liquid will turn deep magenta.
3. Strain through a fine strainer, pressing the solids to extract all the liquid. Stir in the sugar while it is still warm until dissolved.
4. Cool the concentrate for about 30 minutes, then pour it into a jar and refrigerate until needed.
5. For each drink, fill a wine glass or highball glass with ice. Add the concentrate and lime juice.
6. Top with the soda water, pour slowly, and lift once with the bar spoon. Garnish with the lime wheel and a piece of candied ginger.

Tips for success

• Dried hibiscus is sold as flor de Jamaica in Latin American stores and as sorrel in Caribbean markets. Whole calyces brew cleaner than crushed bits.
• Hibiscus stains. Rinse cutting boards and strainers quickly, and avoid pale wooden spoons.
• Adjust the concentrate-to-soda ratio to taste: 45 ml for a lighter spritz, 75 ml for a bolder, sweeter one.

Substitutions

Sugar

Honey makes a softer, more floral concentrate; stir in 170 g after straining. Agave works too and keeps the color brighter.

Soda water

Ginger beer doubles down on the spice; use only 45 ml concentrate. Tonic water makes a bitter, drier drink.

Fresh ginger

Leave it out for a pure hibiscus spritz, or add a cinnamon stick and 3 allspice berries to the simmer for a spiced, Caribbean sorrel-like flavor.

Variations

Hibiscus orange spritz

Replace the lime with 30 ml fresh orange juice and garnish with an orange wedge.

Frozen hibiscus pops

Mix 1 part concentrate with 2 parts water and a squeeze of lime, pour into ice pop molds and freeze.

Troubleshooting

The concentrate tastes astringent or dusty

The hibiscus steeped too long or was boiled. Keep the steep off the heat and stop at 15 minutes.

The drink is too tart

Hibiscus is naturally very sour. Add 10 ml more concentrate, which carries sugar, or a little simple syrup.

The ginger heat is barely there

Grate or blend the ginger instead of slicing it, or simmer it for 10 minutes before adding the hibiscus.

Storage

Refrigerate the concentrate in a sealed jar for up to 1 week; discard it if it turns cloudy, smells fermented or shows mold. Mix individual spritzes just before serving.

Safety notes

Hibiscus is a common food and drink ingredient. Anyone who is pregnant, takes regular medication or has health questions about hibiscus should ask their doctor before drinking it often.