Tangy Love Hibiscus Orange Mocktail with muddled lime leaf
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The Hibiscus Orange Mocktail combines 120 ml orange juice, 20 ml Swa Hibiscus Tea syrup, 10 ml lemon juice and 60 ml soda over ice, with kaffir lime or betel leaves muddled in the glass first. It is nicknamed "tangy love" and takes about three minutes.
Why does this recipe work?
Hibiscus is tart and floral, and orange juice softens the edge while keeping the colour. The muddled leaf adds an aromatic note that is distinctly Indian.
Where does it fit on a cafe menu?
Orange juice makes this a larger, more filling serve than most syrup mocktails. It suits brunch menus and cafes that want a fruit-forward option without alcohol.
See how Swa works with the cafe, or browse more Swa recipes.Frequently asked questions
Why use kaffir lime or betel leaves?
They add an aromatic, slightly herbal top note. Muddle gently so the oils are released but not crushed to bitterness.
Does the drink contain artificial colour?
No. The deep colour comes from hibiscus in the 100% natural syrup.
Can I use fresh-squeezed orange juice?
Yes, and it is the better option. Packaged juice also works but may add sweetness, so reduce syrup slightly if needed.
Swa Artisanal Syrups is made in Bangalore by a team of women who believe Indian flavours deserve a place behind every bar and coffee counter. From Kokam off the Konkan coast to Nannari from Tamil Nadu, every syrup is preservative-free, naturally made, and built for the craft professional. Swa works with cafes, bars, restaurants, and hotels across India.
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