Raspberry Hibiscus Cooler

Ruby-bright, tea-forward, and patio-ready. Fresh raspberries meet tart hibiscus with adjustable sweetness and sparkle.

Raspberry hibiscus cooler with berries, ice, and mint (placeholder)
Bert bartender (placeholder)

Bert’s Blackboard

  • Double-strength hibiscus so color & tang shine.
  • Muddle gently for gem-clear ruby.
  • Salt micro-pinch = louder berry.
Ingredients (1 tall)
  • 4 oz double-strength hibiscus tea, chilled
    (2 sachets in 4 oz just-off-boil water, 5–6 min; chill)
  • 2–3 oz cold water or soda water
  • 6–8 fresh raspberries, plus more for garnish
  • Ice; micro pinch of salt
  • Optional sweetness: 0–0.75 oz simple, honey, or raspberry syrup
  • Optional lift: squeeze of lemon or lime
Gear

Tall glass, bar spoon, small muddler/wooden spoon.

Steps
  1. Gently muddle raspberries in the glass with syrup (if using) and a micro pinch of salt.
  2. Add ice and chilled hibiscus tea; top with water or soda. Stir softly.
  3. Adjust sweetness and citrus to taste. Garnish with mint and berries.
↩ Back to Recipes Hub ? Tea Brew Guide

Sweetness Guide — Customize Your Cup

  • Simple (1:1): crystal-clear sweetness; 0.25–0.5 oz.
  • Honey (1:1): floral depth; pairs with hibiscus tang.
  • Raspberry Syrup: intensifies color and aroma.
  • Low/No-Sugar: monkfruit/stevia micro-drops.
  • Salt Hack: 1–2 drops 20% saline brighten berries and tame sourness.

Pro Tips & Variations

  • Black-Tea Backbone: blend hibiscus 1:1 with strong Ceylon for brisk structure.
  • Tea-Lemonade: split water with lemonade for pink Arnold-Palmer vibes.
  • Zero-Caffeine: all-hibiscus base keeps it decaf-friendly.

Made With

Hibiscus Tea

Naturally ruby and tart—perfect for berries.

Tea Brew Guide →

Fresh Raspberries

Muddle lightly for color without haze.

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Serveware

Tall glass; crushed ice = extra chill.

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Last updated: November 12, 2025