Iced black cherry, lime and hibiscus tea soda with fresh mint
A bright, bubbly drink made with gently cooked black cherries, concentrated hibiscus tea, lime juice, and a touch of fresh mint. Fruity, floral, and refreshing, it is ideal for warm days or as a special alcohol-free drink.
Ingredients
- 250 g pitted black cherries (fresh or congeladas)
- 500 ml water (divided)
- 12 g dried hibiscus flowers (for infusión)
- 60 g sugar (ajustar to taste)
- 80 ml fresh lime juice (freshly squeezed)
- 10 g fresh mint leaves (more extra for decorar)
- 600 ml chilled sparkling water (for completar)
- 400 g ice (for servir)
- 40 g thin lime slices (for decorar and perfumar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. In a small saucepan, combine the pitted black cherries, 250 ml water (1.05 cups), and sugar. Cook over medium heat until it reaches a gentle simmer, about 5 minutes. If using temperature control, aim for about 195°F / 90°C.
- 2
2. Lightly crush the cherries with a spoon as they cook so they release their juices. Remove from the heat.
- 3
3. In another heatproof cup or container, add the dried hibiscus flowers and pour over the remaining 250 ml water (1.05 cups) very hot. If heating the water separately, bring it close to a boil, about 200°F / 93°C. Let steep for 5 minutes.
- 4
4. Strain the hibiscus infusion and mix it with the still-warm cherry mixture. Add the fresh mint leaves and let rest for 5 minutes to infuse.
- 5
5. Strain again, pressing gently on the cherries and mint to extract flavor without pushing through too much pulp. Stir in the fresh lime juice and chill the base until very cold.
- 6
6. To serve, divide the ice among 4 glasses and pour in the cherry-hibiscus base, filling each glass about halfway.
- 7
7. Top each glass with chilled sparkling water and stir gently. Garnish with thin lime slices and extra fresh mint leaves.
- 8
8. Serve immediately to preserve the bubbles and the contrast between the lime acidity, floral hibiscus notes, and deep black cherry sweetness.
Chef tips
For deeper flavor, chill the base for at least 30 minutes before serving. If you prefer a cleaner texture, strain the final mixture through a fine sieve.
Substitutions
You can replace the sugar with the same amount of coconut sugar, though the color will be darker. Mint can be swapped for spearmint for a softer profile. If fresh cherries are unavailable, use frozen without thawing.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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