We crafted this foolproof and crushable all-day sipper with Hibiscus Mango and heaps of crushed ice to keep you cool even under the blazing desert sun. Bright, crisp and quaffable, one sip and you’re worlds away.

Hibiscus Crush


  • 2 oz Hibiscus Mango Iced Tea concentrate*
  • 4-6 oz sparkling water (we used Topo Chico)
  • ½ oz simple syrup**
  • ¼ lime


  1. Squeeze and drop a ¼ lime into the bottom of a 12oz glass.
  2. Fill with cracked or crushed ice. Add simple syrup and sparkling water (leaving room for tea concentrate).
  3. Top with the Hibiscus Mango concentrate. Add additional sparkling water if there is room left in the glass.
  4. Garnish with a citrus wheel of your choosing.
  5. Enjoy.

*Hibiscus Mango Iced Tea Concentrate


  1. Bring spring or freshly drawn filtered water to a boil (212 degrees).
  2. Steep 1 oversized sachet of Hibiscus Mango Iced Tea in 8oz of water for 5 minutes.
  3. Remove tea and water back up to 8oz. Let cool. Will make enough concentrate for 4 mocktails.