Watermelon & Hibiscus Mocktail

By: The Local Palate
Adrian of Ideal Cocktail Co. behind a blue-lit bar with cocktails and a watermelon mocktail in front of him.

This refreshing non-alcoholic watermelon mocktail was designed to accompany Juneteenth festivities by Adrian Lindsay of Ideal Beverage Co. in Durham, North Carolina. Watermelon and hibiscus are integral ingredients for Juneteenth, and both have African origins. Anise hyssop, a medicinal herb from North America, is added to aid digestion. Ginger is included for the same reason. The citrus provides acid and balance to the sweet juices, making this mocktail a refreshing choice for a summertime meal. And if you’re looking to get a little extra festive, spike this watermelon mocktail with rum for a merry holiday sipper.

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1 drink

  • ½ cup dried hibiscus (4 tea bags)
  • ¼ cup anise hyssop leaves
  • ½ teaspoon ginger
  • ¼ cup of simple syrup or honey
  • 6 cups watermelon juice
  • ½ cup of lime juice
  • ½ ounces of lemon juice
  • For simple syrup
  • 1 cup sugar
  1. Steep the dried hibiscus in four cups of boiling water for 8 minutes. Add anise hyssop and ginger.
  2. Strain the tea, and stir in honey or simple syrup until dissolved. Let cool, then add watermelon juice, lime juice, and lemon juice. Taste and add more sweetener if necessary. Refrigerate until cold. Serve over ice in a collins glass with 1 ounce of rum or other spirit, if desired.

For the Simple Syrup

  1. In a small pot, bring 1 cup water to a boil. Stir in sugar until dissolved and remove from heat. Cool to room temperature before using. Syrup will keep in refrigerator for 1 week.
  • Recipe By
    Adrian of Ideal Beverage Co. in Durham, North Carolina
  • Contributing City

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