Hibiscus Honey Shrub
A Bracing, Botanical Mocktail for Valentine’s Day
Looking for a Valentine’s drink with a little bite—without the booze? Enter the shrub. Popular in colonial times, these tangy, vinegar-based syrups are enjoying a well-deserved comeback.
This version pairs the vibrant, ruby-red hue of hibiscus with the floral notes of Big Island Bees Lehua honey and a gentle kick of warm spice. The result is complex, gorgeous to look at, and delivers a sophisticated zing that might just make you forget the alcohol entirely.
With antioxidant-rich hibiscus and immune-boosting honey, it’s a treat that actually loves you back. (And you still have the option to add in your favorite spirits if you prefer a true cocktail).
Ingredients:
Makes syrup for approx. 8 drinks
- 1 cup dried Hibiscus flowers
- 1 ¼ cups filtered water
- 1 cup Big Island Bees Organic Lehua honey
- 1 cup organic apple cider vinegar
- ½ tsp whole allspice berries
- ¼ tsp black peppercorns
- 2 bay leaves
Directions
- Infuse: In a medium saucepan, bring the water and hibiscus flowers to a light boil.
- Simmer: Reduce heat to low. Add the allspice, peppercorns, and bay leaves. Let the mixture simmer for about 7 minutes to draw out those deep floral and spicy notes
- Strain: Remove from heat and strain the liquid through a fine-mesh sieve into a glass jar or bowl. Discard the solids
- Sweeten: While the tea is still hot (but less than 118°F to avoid pasteurization and maintain the raw quality of the honey), stir in the Lehua honey and apple cider vinegar. Keep stirring until the honey is completely dissolved.
- Chill: Pour the syrup into a sealed jar. Once it reaches room temperature, put it in the fridge.
- To serve: Pour 1-2 ounces of shrub syrup into a glass filled with ice. Top with 6-8 ounces of sparkling water. Stir and serve .
Optional: decorate with a sprig of mint or add some vodka or tequila if you want an extra alcoholic kick.
