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Hibiscus Spritz

Hibiscus Spritz

Notes of hibiscus and rose enrich this cocktail with beautiful and luxurious floral notes.

Hibiscus Spritz

All of a sudden hibiscus is crossing my path and I just had to join the fun with this gorgeous Hibiscus and Rose Spritzer. The hibiscus syrup is incredibly versatile. It is just the most beautiful colour, the rose water perfumes it and the star anise adds a bit of depth and an exotic spicy undertone.

Just omit the vodka if you want to keep the spritzer non-alcoholic and do taste it as you make it. You might want to add some more syrup if you want the drink to be a bit sweeter or more/less rose water as you prefer. The fun element with these kind of drinks is that you can experiment to your heart’s content.

Drizzle the syrup over some ice cream, mix it with some plain yoghurt or drizzle over a pile of strawberries for dessert. The options really are endless. The recipe yields about a litre and store the syrup in a seal able bottle in the fridge for up to 3 months.

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Hibiscus Spritz

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  • Author: Hein van Tonder
  • Yield: 1 litre 1x




  • 4 cups water
  • 1 cup sugar
  • 3/4 cup dried hibiscus flowers
  • 1 star anise
  • the zest of 1 lemon cut into strips
  • good pinch of salt
  • few drops rose water


  • 15 ml vodka per person
  • 30 ml hibiscus syrup per person
  • soda water
  • ice
  • lemon slices for garnish


  1. Place all the syrup ingredients except the rose water in a heavy bottomed pot
  2. Bring to the boil while stirring to dissolve the sugar
  3. Reduce the heat and let it simmer for 10 minutes
  4. Remove from the heat, add the rose water, cover and let the syrup infuse for another 10 minutes
  5. Strain and decant into an airtight bottle
  6. Once the syrup is cool make the spritzers by adding the vodka and syrup in a glass with some ice cubes
  7. Top with soda water and garnish with lemon and serve immediately
  • Category: Cocktail


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