Hibiscus & Lime Iced Cocktail — Organic Hibiscus Recipe
Looking for a refreshing, tangy drink with real character? This hibiscus & lime iced cocktail is perfect for a summer break or an original aperitif. The infusion of organic dried hibiscus flowers — floral, fruity, and deeply coloured — pairs beautifully with lime for a delicate balance between sweetness and vivacity.
As beautiful as it is delicious, this drink will surprise your guests at a brunch, picnic or alcohol-free aperitif. Served ice cold, it reveals its full range of refreshing aromas. For a festive touch, add a splash of sparkling water — or a measure of rum for a more sophisticated cocktail version.
Find our dried hibiscus flowers in the boutique — selected for their quality and ideal for homemade drinks, cocktails and summer desserts.
Ingredients (serves 4)
- 1 litre of water
- 3 tbsp dried hibiscus flowers
- 2 organic limes (juice + thin slices)
- 4 tbsp agave syrup or honey
- A few fresh mint leaves
- Ice cubes or crushed ice
- Optional: sparkling water or artisan lemonade for a fizzy version
- Optional: 4 cl white or golden rum for an alcoholic cocktail
Method
- Steep the hibiscus: Bring the water to a gentle simmer, add the hibiscus flowers, and steep for 10 minutes. Strain and discard the flowers.
- Sweeten and cool: Stir in the agave syrup or honey while the infusion is still warm. Mix well, then leave to cool before chilling in the fridge for 1 hour.
- Prepare the lime: Juice one lime and slice the other into thin rounds.
- Assemble: In a large jug, combine the cold hibiscus infusion, lime juice, lime slices, mint leaves and ice. For a sparkling version, top with a splash of sparkling water.
- Serve well chilled: Pour into glasses, add rum if using, and garnish with a mint leaf or a twist of lime zest.
André’s tip: Serve in frosted glasses to enhance the ruby colour and keep it colder for longer.
Pairing suggestions
This cocktail pairs beautifully with a pear and Earl Grey tart or a linden blossom and honey cake. A combination of acidity, florality and sweetness for refined summer moments.
Hibiscus is not tea — but it shares the same logic: a dried flower, hot water, time. The result depends entirely on how you treat it. Rush the steep and you get colour. Give it time and you get depth.
Explore more recipes inspired by our infusions,
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