This not-too-sweet, tea-based mocktail is as pretty as it is refreshing. Hibiscus and grapefruit paired with a touch of clove for depth make for a special drink you can batch ahead.
My friend Adrianne showed up after a hike with a box full of grapefruit from her backyard. Gorgeous Texas Ruby Reds, a point of pride. The deep pink color made me think of hibiscus tea, and this mocktail was born.
Why This Mocktail is a Winner
- Tea is the base — steeping hibiscus tea with fresh grapefruit rind and cloves builds flavor
- Subtle warm spice — the cloves add interesting depth without tasting like a holiday drink
- Not too sweet — naturally sweetened in perfect balance for an enjoyable drink for adults
- Make-ahead friendly — you can prep the base the night before, then add sparkling water per glass as you serve
How to Make an Infused Hibiscus Tea Mocktail
Time needed: 10 minutes
I love prepping a batch of this ahead so it's ready to go for parties. 10 minutes to prep and 2 hours of chilling, you're ready to party!
- Steep the tea
Steep 6 hibiscus tea bags in 5 cups hot water for 4 minutes. If you're a tea nerd, Hibiscus tea steeps best in water that's just off the boil at around 200-212°F (93-100°C). Hibiscus is hardy and won't turn bitter like green or white tea.
- Add the aromatics
Add the grapefruit rind and whole cloves, then steep 3 more minutes.
- Strain, sweeten and chill
Remove the tea bags, rind, and cloves. Stir in the honey while the tea is still warm so it dissolves completely. Refrigerate until cold, at least 2 hours or overnight.
- Combine with grapefruit juice
Stir in the fresh grapefruit juice closer to serving time. Add additional sweetener if it's needed. Some fruit will be naturally sweeter than others.
- Serve
Pour over ice, top with sparkling water, and garnish with fresh mint and a grapefruit wedge.
Tips, Swaps & Make-It-Your-Way Options
Citrus: Cara cara oranges, blood oranges, or Meyer lemons all work beautifully here. Use the same ratio.
Skip the cloves: If you want a simpler, brighter mocktail, or don’t have cloves, you can leave them out.
Different tea: Green tea works if you prefer, but you'll miss the gorgeous ruby color.
Sweetener: I use an allulose sweetened honey since it’s lower glycemic, but regular honey, stevia or classic simple syrup both work. Adjust to taste.
Joanie's Balanced Blood Sugar Notes
This mocktail skips the added sugar. The zero sugar honey I like to use brings sweetness without the blood sugar spike, and hibiscus tea adds its own subtle tartness so you need less sweetener overall.
Hibiscus tea is rich in antioxidants and boosts detoxification for liver health. Grapefruit brings vitamin C and adds brightness without a heavy sugar load.
The fresh grapefruit juice does have natural sugar, so enjoy it alongside some bites rather than on an empty stomach to lessen the impact of glucose. When Adrianne served this at her ladies brunch, she set out charcuterie, cheese, and nuts. The protein, fat, and fiber help keep things steady.
Browse ➡️ Blood Sugar-Friendly Recipes
Spiced Grapefruit Hibiscus Tea Mocktail
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Beverage
- Method: brewed
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the tea base:
- 6 hibiscus tea bags
- 5 cups hot water
- 2 teaspoons grapefruit rind
- 1 tablespoon whole cloves
- 2 tablespoons allulose honey (or sweetener of choice)
To assemble:
- 3 cups fresh grapefruit juice (about 4 large grapefruit)
- Sparkling water
- Grapefruit wedges, for garnish
Instructions
- Steep hibiscus tea bags in 5 cups hot water for 4 minutes.
- Add grapefruit rind and cloves. Steep 3 more minutes.
- Strain out tea bags, rind, and cloves. Stir in honey while still warm.
- Chill until cold, at least 2 hours or overnight.
- Stir in fresh grapefruit juice.
- To serve, pour over ice, top with sparkling water, and garnish with mint and a grapefruit wedge.
Notes
Add sparkling water per glass, not to the pitcher, so it stays fizzy.
Tea base keeps in the fridge up to 3 days.
Did you make this recipe? Let me know!