Hibiscus Tea Mocktail

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Looking for a beautiful and delicious mocktail to serve this spring? This is for you!

Just in time for Easter, we’re bringing you this Hibiscus Tea Mocktail, which is as beautiful as it is delicious. The subtle hint of orange juice from the orange juice ice cubes that melt into the chilled tea is the perfect combination. Delicate edible flowers complement the drink, making it the perfect recipe for Easter or your next spring get-together.

We suggest brewing the tea and chilling it a day in advance while you prepare the orange juice ice cubes so it’s easy to serve when it’s time.

Hibiscus Tea Mocktail

Servings 2


  • 2 Hibiscus tea bags
  • ½ cup orange juice
  • 1 oz maple syrup
  • Slices of orange
  • Edible flowers (optional)


  • In a small pot, boil 1 ½ cups of water. Turn the heat off, place the hibiscus tea bags into the boiling water, and let steep for 10 minutes. 
  • Remove the tea bags, let the tea cool, and refrigerate overnight.
  • Using an empty ice cube tray, fill a few slots with orange juice and freeze overnight.
  • When ready to serve, add one ounce of maple syrup to the refrigerated hibiscus tea and stir to combine.
  • Generously fill a highball glass with plain ice cubes, pour the refrigerated hibiscus tea over the ice cubes, and add one orange juice ice cube to each glass.
  • Garnish with a small slice of orange and edible flowers if desired. 
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All photos by Lorianne DeVita

by Camila Alves McConaughey