Hibiscus and Cranberry Spritz Hibiscus and Cranberry Spritz

Hibiscus and cranberry spritz Recipe

This crimson twist on the Spritz subs out Aperol for the refreshing flavour of cranberry and hibiscus for a vibrant summer cocktail you can make in just three ingredients.

Serves 4


  • 2 Nerada Hibiscus & Lemongrass Herbal Infusion tea bags
  • 1 cup (250ml) cranberry juice
  • 2 cups (500ml) Prosecco (replace with soda water for a non-alcoholic version)
  • 1 cup ice cubes
  • Blackberries, to garnish


  1. Infuse the tea bags in 1 cup (250ml) boiling water for 5-10 minutes. Remove tea bags and chill until ready to serve.
  2. Combine the hibiscus tea and cranberry juice in a jug.
  3. Place ice in wine glasses. Dive the hibiscus mixture between the glasses then top with Prosecco. Serve immediately.