Hibiscus & Rosemary Sparkler: A Seasonal Botanical Mocktail!

The Fabled Alchemist Bright, herbaceous hibiscus and rosemary come together in this effervescent alcohol-free sparkler, floral, cooling and ideal for gatherings. Get the recipe. 40 minutes

What You Need

Recipe 1 cup dried hibiscus petals (or 4 hibiscus tea bags) 1 cup granulated sugar (or honey/maple to taste) 1 cup water (for the syrup) 2-3 fresh rosemary sprigs (plus extras for garnish) 2 oz hibiscus-rosemary syrup per serving 4-6 oz chilled sparkling water or nonalcoholic sparkling wine per serving

Step 1 Combine water, sugar, hibiscus, and rosemary in a small saucepan and bring to a gentle simmer, stirring until the sugar dissolves.

Step 2 Strain the syrup into a jar, discard the solids, and chill until cold.

The Result Bright, herbaceous hibiscus and rosemary come together in this effervescent alcohol-free sparkler, floral, cooling and ideal for gatherings. Get the recipe.

Hibiscus & Rosemary Sparkler: A Seasonal Botanical Mocktail!

The Fabled Alchemist Full recipe with herbalist notes Get the Full Recipe