Hibiscus Lemon Cooler

This beverage requires a simple set-up in the morning. Simply brew the “tea” while you’re away for the day, so you can enjoy a refreshing happy hour mocktail when you get home. Hibiscus has been used throughout the years for healthy circulation and heart health. Rose hips are high in vitamin C, and nettle is used to support healthy joints.┬áThis recipe is adapted from a recipe in Clean Eats by Dr. Alejandro Junger.

Serves 2, with leftover tea you can freeze into ice cubes for a smoothie.


  • 2 tablespoons dried hibiscus flowers (usually found in tea shops or the bulk section).
  • 1 tablespoon dried nettle leaf (you can also cut open a tea bag and use the contents)
  • 1 teaspoon dried rose hips
  • 2 cups chilled coconut water
  • 2 cups chilled sparkling water
  • juice from one Meyer lemon
  • a couple of drops of liquid stevia
  • a dash or two of orange bitters (i.e. Fee Brothers)
  • ice


  • Step 1

    Place the dried herbs in a clean mason jar. Pour 4 cups of boiling water over the herbs and cover. Let the mixture infuse for about 8 hours.

  • Step 2

    Strain the tea and pour 1 cup of it into a large cocktail shaker or pitcher.

  • Step 3

    Add the coconut water, Meyer lemon juice, bitters, and stevia. Give it a stir.

  • Step 4

    Fill two glasses with ice. Divide the mixture among the glasses and top off with sparkling water. Garnish with a lemon wheel or a twist.

  • Step 5

    Store the leftover tea in the refrigerator for up to 4 days. I also like to freeze into cubes and throw into a berry-based smoothie.