Bright Syrup

Bright Syrup



  • 80 g dried hibiscus

  • 70 g raspberries (16-18 fruits)

  • 4 cm ginger (approximately)

  • 1 lemon

  • 150 g white sugar (1 teacup)

  • 200 ml water (2 teacups)


  • Ginger preparation:
  • Peel the ginger using a tablespoon and dice into cubes.
  • Lemon prep:
  • Add the zest of the lemon to a bowl (avoid zesting the white flesh).
  • Cut the zested lemon in half and squeeze its juice into a separate bowl.
  • Hibiscus prep:
  • Boil water in a small pot over medium high heat.
  • Remove from the heat and add the dried hibiscus. Let the hibiscus steep for 10-15 minutes (the water will be colored from the hibiscus).
  • Pour the hibiscus tea in the pot and add the ginger, lemon zest, and raspberries.
  • Bring the mixture to a boil while stirring gently until the raspberries break down.
  • Let the mixture cool at room temperature.
  • Bright Syrup prep using the hibiscus mixture:
  • Strain the cooled down hibiscus mixture through a fine mesh strain and pour the liquid in a pot (remove the solids).
  • Place the pot over medium high heat and stir in the sugar until fully dissolved.
  • Remove from the heat.
  • Store the syrup in the fridge for up to 15 days.
  • Mocktail preparation:
  • Fill a wine glass with ice. Add 50 ml of the bright (hibiscus) syrup and 15 ml of lemon juice.
  • Top up with soda (using a little less than half a bottle).

  • Serving suggestion-garnish: Garnish with 2 raspberries, spearmint leaves and anything else you feel can elevate your mocktail!
  • Serving glass: Tall wine glass.

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