Sparkling Hibiscus Orange Mocktail

Jump to Recipe
Pouring sparkling water into a glass to make a sparkling mocktail

Get ready for the drink that will be on repeat all summer: this hibiscus orange mocktail! Bright, zesty, fruity, and perfectly sweet, it tastes kind of like virgin sangria (summer dreams coming true!). 

PLUS, it’s naturally sweetened and made with just 6 simple ingredients. What are you waiting for? Let’s get these drinks going!

Lime, orange zest, hibiscus, mango, sparkling water, maple syrup, and orange

This sparkling mocktail begins with a base of mango (for body + natural sweetness), orange (for big citrus vibes), and lime (for brightness). We add just enough maple syrup to sweeten without overpowering and blend it up with water into a sweet, zesty concentrate.

Blended mixture of mango, orange juice and zest, lime juice, and maple syrup

To the concentrate, we add a strong brewed hibiscus tea made with dried hibiscus flowers steeped in boiling water for 15 minutes. It’s tangy, floral, and a rich source of antioxidants and other healing properties (source).

Straining hibiscus tea into a measuring glass

The result is a vibrant red-orange concentrate ready to divide between serving glasses and top with sparkling water. It’s a bubbly, blissful, BEAUTIFUL beverage!

Pouring a hibiscus orange mango mixture over ice into a glass

We hope you LOVE this sparkling mocktail! It’s:

Naturally sweetened
SO delicious
& Tastes like virgin sangria!

This summer-in-a-glass drink is perfect for everything from BBQs to lounging by the pool, staycations, long days in the sun, and so much more.

More Sunny Weather Sips

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Hand reaching in to pick up a glass of our sparkling hibiscus orange mocktail recipe

Sparkling Hibiscus Orange Mocktail

A bright, zesty, beautiful mocktail with hibiscus, orange, and mango. Naturally sweetened, just 6 ingredients, and perfect for summer gatherings!
Author Minimalist Baker
Pouring sparkling water over a hibiscus orange mango mixture in a glass
5 from 1 vote
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 (Servings)
Course Beverage
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 7 Days


  • 3 cups water (DIVIDED)
  • 1/2 cup dried hibiscus flowers (find here or at most tea shops or in the bulk section at health food stores)
  • 1 cup cubed ripe mango (fresh, or thawed if frozen)
  • 1 Tbsp orange zest
  • 1 large orange, juiced (1 orange yields ~1/3 cup or 80 ml)
  • 1 Tbsp lime juice (1/2 lime yields ~1 Tbsp or 15 ml)
  • 1/3 cup maple syrup (or agave nectar)
  • 4 cups sparkling water

GARNISH optional

  • 8 slices orange


  • In a saucepan, bring 2 cups (480 ml) water to a boil (adjust amount if altering batch size). Add the dried hibiscus, cover, and turn off the heat. Let steep for at least 15 minutes.
  • Meanwhile, to a high-speed blender, add 1 cup (240 ml) water, cubed mango, orange zest, orange juice, lime juice, and maple syrup. Blend on high until very smooth. Once the hibiscus tea is brewed, strain it and pour into the blender. Give it one more pulse to fully combine. Taste and adjust the sweetness to your liking.
  • To serve, pour 1/2 cup (120 ml) of the juice concentrate into a glass over ice and top with 1/3-1/2 cup (80-120 ml) sparkling water — less sparkling water for a more flavorful drink and more sparkling water for a lighter drink. Top with an optional orange slice and enjoy.
  • The juice concentrate will keep in an airtight container refrigerated for up to 7 days. Or, pour in an ice cube tray to freeze for longer-term storage.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 serving Calories: 51 Carbohydrates: 12.9 g Protein: 0.2 g Fat: 0.1 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 86 mg Fiber: 0.4 g Sugar: 11.4 g Vitamin A: 38 IU Vitamin C: 14 mg Calcium: 24 mg Iron: 0 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Grace says

    You call this by name as Hibiscus, but anyone growing on an Pacific Island or similar where Hibiscus grows, will be wondering if you really mean what they see and know.
    You also show pictures of ordinary Hibiscus flowers.
    However I think what you really mean is Rosella flowers which are a part of the hibiscus family, They have petals which grow around a marble sized seed, one has to pull the circular growing, thickened petals away from the seed pod. Then one can use the petals fresh which has a citric tang flavour, or simmered in sugared water to make a lovely pink syrup, or excellent jam, or dried, which is probably the tea you are referring.
    My question is – what hibiscus flowers are you alluding to?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Grace, The pictures are just for visual appeal :) We have a link in the recipe and here if you’d like to check out a brand we like. That brand says they are Hibiscus sabdariffa L. It sounds like it is the same thing you’re referring to with petals that make a pink syrup, jam, etc. Hope that clarifies!

  2. Theresa Preston says

    A half cup of flowers or powder? Because I have powder but that seems like an insane amount of powder for 3 cups of water.