Hibiscus Jicama Citrus Mocktail

butterfly Serves: 6

Written By Eydie Desser


Love This Recipe?

Share It!

This is an alcohol free “cocktail” that will leave you feeling so good, you’ll  say, “bartender, I’ll have another”!  The only side effects are health! This drink has tons of antioxidants and vitamins, especially vitamin C, which is perfect for puffing out those wrinkles.  It has  anti -cancer and diabetes fighting properties, as well.  You may want to make this your “house” mocktail for all of your guests.  It’s really pretty too.

Equipment needed: Juicer


For the Mocktail:
  • 2 tablespoons hibiscus tea leaves, or 2 hibiscus tea bags (chilled completely)
  • 1/2 cup jicama juice, from 8 ounces. raw and peeled jicama
  • 1/2 cup coconut water
  • 1/2 cup fresh lime juice, from about 3-4 limes
  • 2 large Valencia oranges, make 6 zest strips for garnish, then juice to yield ½ cup
  • 4 teaspoons ginger juice from 4 teaspoons grated ginger
For the Garnish:
  • 6 strips of orange zest, from above
  • 6 edible flowers for garnish


  1. Make the Hibiscus tea: add 2 tablespoons of dried hibiscus flowers to a heat resistant bowl or measuring cup.  Bring 2 cups of water to a boil and pour over the tea.  Let steep for 10 or more minutes.  Or place 2 hibiscus tea bags in the measuring cup and pour in 2 cups of boiling water. Let cool completely and place in the refrigerator for a few hours. Or, once cool, place in the freezer to chill quickly.
  2. Run jicama through a juicer, and strain into a measuring cup to make 8 ounces.
Make the Mocktail:
  1. For the ginger juice, place the grated ginger in a nut bag and squeeze the juice out into a small bowl. 
  2. Combine the cold hibiscus tea, ginger juice, jicama, coconut water, lime juice and orange juice and pour through a fine mesh strainer into each of 6 martini glasses.  Add a twist of orange to each glass and float a beautiful edible flower in the drink.

Love This Recipe?

Share It!