Hibiscus Tea Mimosas are the best way to combine brunch and tea time! Combine lightly sweetened hibiscus tea with sparkling wine or your favorite alcohol-free bubbly beverage for a beautiful and festive libation.

two glasses of hibiscus tea mimosas on a marble table

Hibiscus Tea + Bubbles = One Awesome Mimosa

Since I’ve been on a tea time kick with both sweet and savory mini eats, it’s only fair to bring some tea to the party. And of course, I couldn’t resist turning it into cocktail!

Hibiscus tea is a standout due its gorgeous scarlet color and tartness. I love it hot with just a touch of honey, but its also refreshing served over ice! And, did you know it packs some serious health benefits?

Start with Concentrated Tea

The first step in creating these mimosas is making a concentrated tea. Combine 1 cup of organic hibiscus flowers with 2 cups of water in a small saucepan.

With a vegetable peeler, peel a length of orange zest (you want to avoid the white pith as mush as possible) and add it to the pan. Bring it to a boil, then reduce to low and simmer for 15 minutes.

Strain the tea into a jar or measuring cup. It will have reduced by almost half leaving you with about one cup of tea. Add 1/4 cup of honey or agave syrup to sweeten. Give it a good stir, then refrigerate it to chill.

Time to Make Mimosas!

I don’t really need to explain this, right? Well…just in case…

Grab yourself a champagne flute, coupe, or other pretty glass.
Add 1/2 ounce (or more, to taste) of concentrated hibiscus tea to the bottom of the glass.
Pour sparkling wine, sparkling cider or grape juice, or a fruity sparkling water over the tea and watch it turn a dazzling red!

Helpful Tips for Working with Hibiscus Tea

(Don’t wear white!) The tea can stain clothes or porous surfaces, so take care while handling.
Dried tea flowers typically come in ‘cut + sifted’ or ‘whole petals + flowers’ (which is what I use). With ‘whole’, some may stay intact during the steeping process. After straining your tea, you can pick some of the whole flowers to use as a pretty garnish in your mimosas.
You can use the tea concentrate to make iced hibiscus tea by combining with still water over ice. The ratio of tea to water will depend on how sweet or strong you like your iced tea.

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Hibiscus Tea Mimosas

Sip + Sanity | Linda Feller

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Drinks

150 kcal

Ingredients

1 cup dried hibiscus flowers
2 cups water
4 inches orange peel, use vegetable peeler, avoid the pith
¼ cup agave syrup, honey, or sweetener of your choice
sparkling wine, or sparkling grape/apple juice for non-alcoholic
steeped hibiscus flowers / orange twist, optional, to garnish

Instructions

Make Hibiscus Tea Concentrate

Combine dried hibiscus flowers, water and orange peel in a small saucepan over high heat. Bring it to a boil, then reduce the heat to low and simmer for 15 minutes.
Strain the tea into jar or measuring cup. Add the agave syrup and give it a good stir. Refrigerate to chill.

Make a Mimosa

Pour a 1/2 ounce (or more, to taste) of hibiscus tea into a glass. Add 5 ounces of sparkling wine (or sparkling beverage of choice) and enjoy!

Notes

Calorie count is approximate based on 1/2 oz of hibiscus tea and 5 oz of sparkling white wine.

Store hibiscus tea in the fridge in an air tight container for 3 to 5 days.

Nutrition

Calories: 150kcal

mother’s day, vegetarian

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