Hibiscus Gin Fizz

Ingredients

• 400 g (2 cups)sugar
• 360 ml (1½ cups)cold water
• 30 ml (2 tablespoons)white corn syrup
• 10 g (¼ cup)dried hibiscus flowers
• 120 ml (4 ounces)dry Prosecco
• 30 ml (1 ounce)gin
• 30 ml (1 ounce)hibiscus simple syrup
• 15 ml (½ ounce)fresh lime
• 4 dasheshibiscus water
• to garnishraspberries and mint

Instructions

1. 1

   Make the syrup

   Combine the sugar, cold water, corn syrup and dried hibiscus flowers in a medium saucepan. Cook over medium heat for about 5 minutes, until the sugar has dissolved. When the mixture just comes to the boil, reduce the heat to a simmer and cook on low for a further 5 minutes. Turn off the heat and leave to steep for at least 30 minutes, or longer. Once cool, strain into a storage container or squeeze bottle and refrigerate until needed.

2. 2

   Mix the drink

   Add the Prosecco, gin, hibiscus simple syrup, lime and hibiscus water to a cocktail shaker with ice. Shake, then pour into a champagne flute. Garnish with a few raspberries and a sprig of mint.

What is a hibiscus gin fizz?

A fizz is a mixed drink built around a spirit, citrus and a sparkling element. This version combines gin and dry Prosecco with hibiscus syrup and lime for a floral, tart cocktail with bubbles.

Hibiscus has a long history in drinks across different regions, but this particular combination is a contemporary cocktail. Its homemade syrup brings colour and sweetness, while the sparkling wine keeps the drink lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 0g protein, 20g carbs, 0g fat.

Most of the drink’s carbohydrates come from the hibiscus syrup, while Prosecco and gin contribute most of its energy; it contains very little protein or fat. Pair it with a savoury snack or a small plate with protein to make a more balanced occasion.

Make the hibiscus syrup

Dissolve the sugar: stir the syrup ingredients as they heat so the sugar melts evenly, then lower the heat as soon as the mixture reaches a boil.

Steep patiently: leave the flowers in the hot syrup for at least 30 minutes to infuse before straining. The syrup can be made ahead and chilled, so the cocktail itself takes little time to assemble.

Balance the flavours

Hibiscus syrup: the syrup supplies sweetness and floral tartness, so measure the 30 ml carefully rather than pouring freely.

Lime and gin: fresh lime adds a sharper edge, while gin brings herbal notes that complement the flowers. Dry Prosecco helps keep the finished drink from tasting too sweet.

Shake without losing the fizz

Mix the listed ingredients with ice as directed, then pour into the flute. The drink is best served straight away, while it is cold and the Prosecco still tastes lively.

Pour gently into the glass to help preserve the bubbles. Add the raspberries and mint at the end so they sit neatly as a fresh garnish.

Serve it with

The sweet-tart flavour works well alongside lightly salted nibbles such as olives, nuts or crisp savoury biscuits. For a longer drinks spread, serve it with fresh fruit or small, not-too-sweet bites.

Prepare ahead

The syrup needs cooling and steeping time, so prepare it in advance and refrigerate it once strained. Keep the Prosecco chilled and combine the drink just before serving for the best sparkle.

Recipe notes & tips

• Use a medium saucepan with enough room for the syrup to bubble gently.
• Strain the syrup once it has cooled to remove the hibiscus flowers.
• Chill the syrup before mixing so it does not warm the drink.
• Measure the lime and syrup for a more consistent sweet-tart balance.
• Add the raspberries and mint just before serving.

Variations

• Softer fizz: top the finished drink with a little extra chilled Prosecco.
• Sharper citrus: add a little more fresh lime to taste.
• Vodka version: swap the gin for vodka for a less herbal spirit base.
• Berry garnish: lightly crush a raspberry in the glass before pouring.
• Syrup substitute: use another floral syrup, adjusting the amount to taste.

Common mistakes to avoid

• Boiling the syrup hard: lower it to a simmer once it just comes to the boil.
• Steeping for too little time: leave the hibiscus in for at least 30 minutes before straining.
• Skipping the straining: strain out the flowers for a smooth syrup.
• Adding warm syrup: cool and refrigerate it before mixing the cocktail.
• Making it too sweet: measure the syrup and use dry Prosecco as specified.

How to store

Refrigerate the strained syrup in a covered container or squeeze bottle; use it within about 2 weeks for best quality. Mix the cocktail just before serving rather than storing it, as it will lose its fizz.

Frequently asked questions