One of the most refreshing super summer cocktails to enjoy for the 4th of July weekend and poolside is my “Spirited Hibiscus Lemonade w/Blackberries and Mint.” It’s made with a lovely juice base created from dried hibiscus flowers, minted simple syrup, fresh lemons, vodka and Prosecco. I’ve created the recipe by the pitcher to share over and over again. Celebrate your right to party this holiday season and bring in the 4th with a bang! Cheers!


1 c dried hibiscus flowers
1/2 c torn mint leaves
4 c water
1/3 c mint syrup
1 c lemon juice
1 c Vodka
1 c Prosecco (sparkling wine)
blackberries (garnish)
lemon wheels (garnish)
mint sprigs (garnish)
crushed ice


Place the dried hibiscus flowers and mint leaves in a large pitcher or large mixing bowl. Add the water and cover with plastic wrap. Place in the fridge and steep for 24 hours.

Using a strainer, strain the hibiscus based tea and discard the flowers and mint. In a large pitcher add the crushed ice, pour in the hibiscus tea, add the mint syrup, the lemon juice, Prosecco and Vodka. Using a spoon, stir and mix well. Pour the lovely beverage into tall collins glasses over ice and garnish with blackberries, lemon wheels and mint sprigs.

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