Muddled grapes and mint with a touch of citrus makes this the perfect virgin cocktail.


6 cups water, divided
1 tablespoon honey
6 hibiscus tea bags
2 cups green California grapes, divided
10 mint leaves
1 navel orange, sliced
16 ounces of sparkling water


Using a tea kettle or saucepan, bring 3 cups of water and honey to boil.  Turn off the heat, add the tea bags, and steep for 6-8 minutes.  Remove tea bags and allow remaining liquid to cool for 15 minutes.

In a martini shaker or bowl, muddle one cup of grapes with the mint leaves.  Add muddled grape and mint mixture to a large pitcher (about 60 ounces), along with remaining 3 cups of water and orange slices.  Stir in the hibiscus tea mixture and refrigerate for at least 30 minutes.  Strain before serving.   

To serve, add ice and 3-4 grapes to a 10-ounce glass. Pour in 2 ounces of sparkling water and then 6 ounces of the hibiscus tea mixture.


8 Servings


Nutritional analysis per serving: Calories 70; Protein 1g;  Carbohydrate 16g;  Fat 0g;  Cholesterol 0mg; Sodium 10mg;  Fiber 1g.


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