I spent the weekend at the beach, playing in the water, hiking, teaching yoga and celebrating the marriage of two wonderful people. Weddings often make me feel sentimental and romantic and this one was no different. Anders and I started the weekend in a funk, but by Sunday, we felt like newlyweds again. People say that the friends and family who witness your marriage are the people who will guide you and support you when your relationship gets bumpy. But being a witness to someone else’s vows can also guide and support one’s own relationship. I’m more grateful than ever to have such great friends to support and be supported by. So, in the spirit of summer and weddings and beaches and stuff, I’ve got a celebratory mocktail for you.

Hibiscus iced tea is one of my favorite summer drinks. This version is extra special with muddled raspberries and figs. It’s tart and sweet and fruity and floral all at once and so refreshing on a hot day. This post was created as part of the #drinkthesummer virtual cocktail party hosted each year by Sherrie of With Food and Love. See below for the full list of amazing cocktails and mocktails.

Raspberry and Fig Hibiscus Cooler

Serves 2

INGREDIENTS

3 tablespoons dried hibiscus flowers

2 tablespoons raw honey

1/2 cup fresh raspberries

2 ripe figs

3 sprigs mint plus extra to garnish

lime wedges

PROCEDURE

Place the hibiscus flowers in a jar and cover with 1 1/2 cups of boiling water. Let steep for 5 minutes. Strain the tea into another jar, discarding the flowers. Add the honey and stir until dissolved. Refrigerate the tea while you prepare the rest of the drink. In another jar or a cocktail shaker muddle the raspberries, figs and mint until well smashed and aromatic. Add the cooled tea, stir well, and strain the mixture once again, discarding the pulp. Divide the tea evenly between two glasses. Top with ice a lime wedge and a sprig of mint. Enjoy!