Cherry Hibiscus Juice
A jewel-toned, refreshingly tart juice that marries the deep sweetness of fresh cherries with the bright floral tang of dried hibiscus flowers. Steeped together and pressed to extract every drop of flavor, this North African-inspired drink is naturally sweet, requires no added sugar, and makes a stunning sipper on its own or mixed into cocktails and sparkling water. The hibiscus brings a gorgeous crimson hue and a subtle tartness that balances the cherries perfectly.
- Prep
- 15 min
- Cook
- —
- Wait
- 45 min
- Total
- 1 hr
- Makes
- About 3 cups (720 ml) juice, enough for 4 servings
Steps
Before you start
- Use ripe, fresh cherries at peak season for the best flavor and juice yield
- Measure out hibiscus flowers—loose dried flowers work best; avoid pre-bagged tea (which may contain stems and debris)
- Have a fine-mesh strainer or cheesecloth ready for pressing
- Chill serving glasses if you prefer the juice ice-cold
Combine cherries and hibiscus
- In a large bowl (at least 2-quart/2-liter), combine the pitted and halved cherries (2 lb/900 g) with the dried hibiscus flowers (1 cup/30 g).
- Stir gently to distribute the flowers evenly among the cherries.
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Tip: Do not crush the cherries yet; they will release their juice gradually during steeping.
Add water and lemon zest
- Pour the filtered water (4 cups/960 ml) over the cherry-hibiscus mixture.
- Stir in the finely grated lemon zest.
- Allow the mixture to sit at room temperature for 30–40 minutes, stirring gently every 10 minutes.
- The water will gradually turn a deep ruby-red as the hibiscus and cherry juices infuse.
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Ready when: Liquid is a rich crimson color and smells strongly of hibiscus and cherry
Tip: Stir every 10 minutes to ensure even extraction; this keeps the flowers submerged and prevents settling.
Press and strain the mixture
- Set a fine-mesh strainer over a large pitcher or bowl and line it with a double layer of cheesecloth.
- Carefully pour the infused liquid and fruit into the strainer.
- Let the liquid drip through naturally for 2–3 minutes, then gently gather the corners of the cheesecloth and press down on the solids with the back of a wooden spoon or a muddler, extracting as much juice as possible without crushing the cheesecloth so hard that fine sediment passes through.
- Discard the solids.
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Ready when: All liquid has passed through; the cheesecloth solids are mostly dry
Tip: Press gently but firmly—you want to extract the juice from the fruit flesh without pulverizing the seeds or hibiscus petals into the juice.
Finish with lemon juice and optional honey
- Squeeze the juice from the lemon (about 2–3 tablespoons/30–45 ml) into the strained juice and stir well.
- Taste the juice.
- If it is too tart, stir in the optional honey (1 tbsp/20 g) and mix until fully dissolved.
- The juice should be bright, tart, and deeply floral, not overly sweet.
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Ready when: Juice is well combined and honey (if used) is fully dissolved
Tip: Add honey sparingly—the natural sweetness of the cherries and tartness of the hibiscus is the signature of this drink. Taste first before sweetening.
Serve or store
- Serve the juice immediately over ice, or refrigerate for up to 5 days in a covered glass container or bottle.
- For a special presentation, pour into chilled glasses and garnish with a cherry or a sprig of fresh mint if desired.
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Tip: The juice will settle slightly as it sits; give it a gentle shake or stir before serving a second time.
Good to know
Tips
- For a deeper crimson color and more complex flavor, use a mix of sweet and tart cherries (such as Bing and sour cherries) in equal parts.
- If you prefer a clearer juice with no pulp, strain through a fine-mesh strainer lined with two or three layers of cheesecloth a second time.
- This juice pairs beautifully with still or sparkling water (1 part juice to 3–4 parts water) for a refreshing diluted drink, or with prosecco or gin for an adult beverage.
- Hibiscus flowers are sold in specialty grocery stores, health food markets, and online; make sure they are food-grade and unsweetened, with no added ingredients.
Make ahead
The juice can be made up to 5 days in advance and chilled in the refrigerator. It also freezes well for up to 3 months if poured into ice-cube trays for convenient portioning later.
Storage & reheating
Room temperature: not recommended (juice will ferment within hours). Refrigerator: store in a covered glass bottle or pitcher for up to 5 days. Freezer: freeze in ice-cube trays for up to 3 months, then transfer cubes to a freezer bag. Thaw at room temperature or in the refrigerator before serving.
Substitutions
- fresh sweet or tart cherries, pitted → Frozen cherries (thawed and drained). Works well and is available year-round; you may need to use 2.5 lb (1.1 kg) frozen since they contain less water than fresh.
- dried hibiscus flowers → 2–3 hibiscus tea bags (loose flowers preferred over bagged). Use the same steeping time; the flavor will be milder, so increase to 4–5 tea bags if you want stronger hibiscus notes.
- fresh lemon → Fresh lime or blood orange. Lime adds a different tartness; blood orange brings sweetness and color. Use the same amount of juice and zest.
- filtered or spring water → Coconut water. Adds tropical notes and electrolytes; use the same volume, though the final juice will be slightly less tart and richer.
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