We crafted this foolproof and crushable all-day sipper with our caffeine-free Hibiscus Mango Iced Tea. Perfect for these lengthening summer days. Bright and crisp and quaffable.
Make sure to add just a touch of memories about pool parties and little-league baseball games for best results.
- 2 oz Hibiscus Mango Iced Tea concentrate*
- 4-6 oz Sparkling water (we used Topo Chico)
- ½ oz Simple syrup**
- ¼ Lime
Squeeze and drop a ¼ lime into the bottom of a 12oz glass. Fill with cracked or crushed ice. Add simple syrup and sparkling water (leaving room for tea concentrate). Top with the Hibiscus concentrate and additional sparkling water if there is room left in the glass. Garnish with a citrus wheel of your choosing.
*To make the Hibiscus Mango concentrate. Bring spring or freshly drawn filtered water to a boil (212 degrees). Steep 1 oversized sachet of Smith’s Hibiscus Mango Iced Tea in 8oz of water for 5 minutes. Remove tea and water back up to 8 oz. Let cool. Will make enough concentrate for 4 mocktails.
**To make simple syrup, mix equal parts hot water and sweetener of choice until fully dissolved. Let cool.