Sparkling Hibiscus-Lime Mocktail
- Hibiscus tea
- Topo Chico
- Make the tea. Heat the water to a low simmer. Then steep the tea in the hot water for 3 minutes, then remove the bags (or strain off the loose tea). Set the tea aside to cool to room temperature, about 20 minutes.
- Make the honey syrup. Combine equal parts honey and water in a small saucepan. Warm it over the stovetop just until you can completely stir the honey into the water. Set aside.
- To mix: Fill four medium glasses with ice. Fill each halfway with hibiscus tea. Top each with about a tablespoon of lime juice and 1 teaspoon of the honey simple syrup and stir to combine. Fill the rest of each glass with sparkling water, gently stirring afterward to combine. Garnish with lime rounds.