Skip to main content
Festive and Fruity Summer Mocktail
Ingredients
-
3/4 cup sugar
-
1 cup water
-
2 1/2 cups fresh pineapple chunks, about 1 1/2 inch pieces
-
4 tablespoons cider vinegar
-
3 tablespoons dried hibiscus flowers
-
1 cup water, boiling
-
6 ounces fresh lime juice
-
2 limes, thinly sliced into 12 rounds
-
1 jalapeno, seeded and thinly sliced into 12 very thin rounds
-
12 mint sprigs
-
8 cups sparkling water or more if needed
-
ice cubes for serving
Preparation
-
Combine the sugar and 1 cup of water in a medium saucepan. Bring to a boil and cook, stirring, until the sugar dissolves, about 3 minutes. Add the pineapple chunks, reduce the heat to simmer and cook 10 minutes. Allow mixture to sit 10 minutes off the heat to infuse the liquid with pineapple flavor. Strain mixture into a small container, add vinegar. Cover and refrigerate until well chilled. Reserve pineapple chunks for garnish.
-
Meanwhile place hibiscus flowers into a small bowl and cover with the 1 cup of boiling water. Steep for 10 minutes then strain, discarding the hibiscus flowers. Combine with the sugar/pineapple water and chill well. Add the fresh lime juice.
-
To serve: In a tall glass filled with ice, measure 3 tablespoons of the liquid. Top with 6 to 8 ounces or to taste of chilled sparking water. Garnish each serving with a lime slice, a jalapeno slice, mint sprig and a few pineapple chunks. Enjoy!
-
This recipe does not meet MHealthy Nutrition Guidelines.
