A tart, floral, fizzy drink that makes tap water feel like an insult. This is your go-to when you want something more interesting than La Croix but less involved than a cocktail. 

Yield: 4 servings  |  Prep: 10 minutes  |  Cook: 0 minutes (plus 1 hour chill time)

Ingredients

• 3 tablespoons (45 ml) LaLumi Organic Hibiscus Infused Local Honey
• 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
• 2 cups (480 ml) cold sparkling water or club soda
• 1 cup (240 ml) cold still water
• 1/2 cup (120 ml) brewed hibiscus tea, cooled (or 1 hibiscus tea bag steeped in 1/2 cup hot water, then chilled)
• Ice
• Optional garnish: lemon wheels, fresh mint, edible flowers

Instructions

1. In a large pitcher or jar, combine the Hibiscus Infused Honey with the still water. Stir vigorously (or shake with a lid on) until the honey dissolves completely. Warm water helps here—if the honey is thick, use room-temperature water and give it a good 30-second stir.
2. Add the fresh lemon juice and brewed hibiscus tea. Stir to combine.
3. Add ice to fill the pitcher about halfway.
4. Just before serving, pour in the sparkling water. Stir gently (you want to keep the bubbles).
5. Pour into glasses over more ice. Garnish with a lemon wheel or a sprig of mint if you’re feeling yourself.

Substitutions

• No fresh lemons? Use 2 tablespoons of bottled lemon juice (not from concentrate if possible).
• No sparkling water? Make it still—it becomes a gorgeous hibiscus lemonade. Add an extra 1/2 cup still water.
• No hibiscus tea? Skip it. The Hibiscus Honey carries enough floral character on its own. The drink will be lighter in color but still delicious.

Make It Easier

Mix the honey-lemon-tea base the night before and refrigerate. When you’re ready, just add sparkling water and ice. The whole thing takes 60 seconds at serve time.

Storage

Base (without sparkling water) keeps refrigerated for 3–4 days. Add fizz just before serving—flat sparkling lemonade is nobody’s friend. 

Pairs Well With

Brew a cup of Bad B*tch Herbal Tea alongside this for an afternoon spread. The tea’s tulsi and rose notes complement the hibiscus beautifully.

Supports

Hibiscus is traditionally enjoyed as a cooling, refreshing ingredient in beverages across West Africa, the Caribbean, Mexico, and the Middle East. Raw honey supports this tradition by adding natural sweetness and complexity. A food-first way to stay hydrated with intention.