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.