Hibiscus Coconut Fizz (Modified and Swapped Ingredients)

Traditional Ingredients:

• 2 Hibiscus tea bags
• 2-3 sprigs Fresh Rosemary
• 1 cup sugar
• 1 cup water
• 1.5 oz Hibiscus Rosemary syrup
• 2-3 dashes Orange bitters
• 1 can Coconut flavored sparkling water
• Fresh lime wedges

Modified Ingredients (Lighter option with swaps):

• 2 Hibiscus tea bags
• 2-3 sprigs Fresh Rosemary
• 1 cup water
• 1 cup granulated erythritol or stevia (sugar-free sweetener)
• 1.5 oz Hibiscus Rosemary syrup (using sugar-free sweetener)
• 2-3 tbsp of Orange juice, orange zest
• 1 can Coconut flavored sparkling water
• Fresh lime wedges

Preparation Instructions:

1. Make the simple syrup by boiling together water and stevia. Add the Hibiscus tea bags and fresh Rosemary sprigs. Let is all steep for 10-15 minutes.
2. Remove the pan from the heat and let it cool completely. Take out the tea bags and Rosemary pieces.
3. Pour the syrup into a jar and then, refrigerate.
4. To make this awesome zero-proof cocktail: start by putting ice into a rocks glass.
5. Add coconut flavored sparkling water and Orange zest. Stir.
6. Squeeze in some fresh lime juice.
7. Then garnish with a lime wedge and some fresh Rosemary.