Hibiscus Cold Brew Fizz

How to Make Hibiscus Cold Brew Fizz

1. 1

   Step 1: Make hibiscus syrup

   Combine dried hibiscus, sugar, and 1 cup (240 ml) water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then simmer 2–3 minutes; remove from heat and steep 15–20 minutes until fragrant and deeply colored. Strain through a fine mesh sieve into a jar, pressing gently on the solids; discard solids and let the syrup cool to room temperature, then chill if time allows.

   For this step

   • 1/3 cupdried hibiscus flowers (or hibiscus tea bags, 3-4)
   • 3/4 cupgranulated sugar
   • 1 cupwater (for hibiscus syrup)
   
2. 2

   Step 2: Prep glassware and ingredients

   If you haven't already, chill your cold brew and sparkling water. Fill 4 tall glasses with a handful of ice and set out a spoon or small whisk for gentle mixing. (This step keeps assembly quick and avoids watering down the drink while building it.)
   
3. 3

   Step 3: Blend cold brew with hibiscus and citrus

   In a large pitcher or cocktail shaker, combine the chilled cold brew, 4–6 tablespoons of the hibiscus syrup (adjust to taste), and the lemon juice. Add the ice and shake or stir vigorously until well chilled and slightly diluted — this balances intensity and sweetness. Taste and add more syrup if you prefer sweeter or more floral notes.

   For this step

   • 3 cupscold brew coffee (ready-made or concentrate, chilled)
   • 2 tablespoonsfresh lemon juice
   • 3 cupsice cubes
   
4. 4

   Step 4: Assemble and add fizz

   Divide the coffee-hibiscus mixture evenly among the prepared glasses (about 3/4 full). Top each glass with sparkling water to fill (roughly 4–6 oz / 120–180 ml per glass), pouring gently to preserve effervescence. Give each glass one gentle stir to integrate the layers.

   For this step

   • 2 cupssparkling water, chilled
   
5. 5

   Step 5: Garnish and serve

   Finish each drink with a mint sprig (slap between your palms first for extra aroma) and, if desired, a thin lemon wheel. Serve immediately so the fizz stays lively — encourage guests to stir briefly before sipping to combine the floral, citrus, and coffee flavors.

   For this step

   • 4 sprigsfresh mint sprigs (for garnish)
   

1. Combine dried hibiscus, sugar, and 1 cup (240 ml) water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then simmer 2–3 minutes; remove from heat and steep 15–20 minutes until fragrant and deeply colored. Strain through a fine mesh sieve into a jar, pressing gently on the solids; discard solids and let the syrup cool to room temperature, then chill if time allows.
2. If you haven't already, chill your cold brew and sparkling water. Fill 4 tall glasses with a handful of ice and set out a spoon or small whisk for gentle mixing. (This step keeps assembly quick and avoids watering down the drink while building it.)
3. In a large pitcher or cocktail shaker, combine the chilled cold brew, 4–6 tablespoons of the hibiscus syrup (adjust to taste), and the lemon juice. Add the ice and shake or stir vigorously until well chilled and slightly diluted — this balances intensity and sweetness. Taste and add more syrup if you prefer sweeter or more floral notes.
4. Divide the coffee-hibiscus mixture evenly among the prepared glasses (about 3/4 full). Top each glass with sparkling water to fill (roughly 4–6 oz / 120–180 ml per glass), pouring gently to preserve effervescence. Give each glass one gentle stir to integrate the layers.
5. Finish each drink with a mint sprig (slap between your palms first for extra aroma) and, if desired, a thin lemon wheel. Serve immediately so the fizz stays lively — encourage guests to stir briefly before sipping to combine the floral, citrus, and coffee flavors.