Name: Hibiscus Ginger Sparkler
Yield: 1
Cuisine: Drink
Ingredients: 1 1/2 oz Hibiscus Elixir simple syrup*; 10 oz sparkling mineral water; 1/2 oz lemon or lime juice

This year in particular is one of increased concern for our health. Wearing masks and social distancing are all ways to protect ourselves and our loved ones from the ever-present threat of coronavirus. It begs the question, though...is there more we can do? What about giving our body everything it needs to protect us from the inside out? Mother nature has provided an almost limitless supply of resources to strengthen our immune systems and give our bodies a needed internal boost.

For that reason, one of our most popular specials at the Nashville tea bar has always been the Immunity Tonic made with our best-selling Hibiscus Elixir. It's an intoxicating blend of immunity-boosting botanicals like vitamin C-rich hibiscus and rose hips, antiviral ginger and lemongrass, throat-coating licorice root, and immunity-enhancing elderberries. Our own unique blend at the tea bar adds fresh ginger juice, lemon juice, and honey.

Jump straight to the recipe!

But what about during warmer months when hot tea isn’t something we naturally reach for? We’ve transformed this recipe into a cool and crisp red summer sparkler by adding sparkling mineral water and ice. Garnish it with a citrus peel and you have a nutritional power drink that is as delightful as it is nutritious. Simple to prepare, you can make the Hibiscus Elixir simple syrup in advance and have it on hand for your daily caffeine-free sparkling pick-me-up!

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hibiscus ginger sparkler recipe

YOU WILL NEED:

1 ½ oz Hibiscus Elixir simple syrup*

10 oz sparkling mineral water

½ oz lemon or lime juice

TO MAKE:

Add Hibiscus Elixir simple syrup, sparkling mineral water (we like San Pellegrino or Gerolsteiner) and lemon or lime juice to a glass of ice.
Stir ingredients to incorporate, garnish with a lemon or lime peel and enjoy!

NOTE: To make Hibiscus Elixir simple syrup, steep 1 Tbsp Hibiscus Elixir in ¾ cup boiling water for 5 minutes. Strain. Then, add ¾ cup sugar to the steeped tea and dissolve. Keeps well refrigerated for up to 2 weeks.