Sparkling Jasmine Boba Mocktail

This sparkling jasmine boba mocktail is my “champagne moment” without the alcohol: floral jasmine, a pop of citrus, crisp bubbles, and that perfect chewy sip at the bottom. It’s light, not syrupy, and you can keep it low sugar without sacrificing the vibe. For the smoothest jasmine flavor, make the base the right way – my Jasmine Green Tea Base walks you through the 175°F steep so it stays floral, not bitter.

This is my go-to when I want something festive but light – the kind of drink that feels grown-up, sparkly, and fresh, not sticky and over-sweet. You can keep it simple with sparkling water and boba, or dress it up with a citrus garnish and a pretty glass and it instantly looks party-ready.

And the best part – you can make it exactly how you like it. Want it barely sweet? Easy. Want that café-style flavour with a little syrup and lots of fizz? Done. Here’s what makes this one worth keeping on repeat.

What you’ll love – and why it works

• Floral, not bitter

  Jasmine stays smooth and fragrant when you steep it at the right temperature.

• Fizzy mocktail energy

  Sparkling water gives you that “champagne moment” without alcohol.

• Sweetness you control

  Make it barely sweet or café-style 25% in seconds.

• Chewy boba, your way

  Go classic tapioca, or swap in aloe, grass jelly, or crystal boba.

• Easy to scale

  Make one glass or a whole pitcher for guests.

Sip Smarter

Sip Smarter

This sparkling jasmine boba mocktail is meant to feel festive without tasting like syrup. Use these quick settings to get the flavour right on the first try.

Sweetness

Start at 25% – about 1–2 teaspoons syrup per drink. Add in ½-teaspoon steps until it’s perfect.

Tea temperature

175°F (80°C) keeps jasmine floral. Boiling water makes it bitter – and it can ruin the whole vibe.

Topping swap

Classic tapioca boba is best fresh. For lighter or make-ahead, choose aloe, grass jelly, or crystal boba.

Fizz rule

Chill the tea before topping with sparkling water – warm tea kills bubbles fast.

Use BobaCal Jasmine tea base Sugar levels explained

Ingredients You’ll Need

These ingredients keep the sparkling jasmine boba mocktail light, floral, and properly fizzy.

• Jasmine green tea – floral base flavour (use loose leaf or tea bags).
• Water – filtered if you can (it makes jasmine taste cleaner).
• Citrus (lemon or lime) – brightens the tea and balances sweetness.
• Honey or simple syrup – you control the sweetness from 0% to café-style.
• Sparkling water – for that mocktail fizz (keep it cold).
• Boba or a topping swap – tapioca pearls for classic chew, or aloe/grass jelly/crystal boba for lighter, make-ahead friendly.

Optional garnishes

• Mint or citrus wheels – makes it feel instantly party-ready.
• Edible flowers – gorgeous for photos and Pinterest.

Easy swaps

• Lower sugar: use less syrup, add more citrus and mint.
• Make-ahead: use aloe, grass jelly, or crystal boba instead of tapioca.
• Creamy version: add a splash of oat milk, then top with less sparkling water.

Want the numbers too? Pop your ingredients into BobaCal and you’ll see the calories and sugar before you sip – especially helpful if you’re adjusting sweetness or swapping toppings.

Sweetness Guide (0% to Café-Style)

For a sparkling jasmine boba mocktail that still tastes like a treat, start at 25% sweetness and adjust. This drink is meant to be adjustable. Start lower than you think – the citrus brightens everything, so you don’t need loads of sweetener.

Per glass (approx)

• 0% sweetness: no syrup, extra citrus + mint
• Light (about 25%): 1 tsp honey–citrus syrup
• Medium (about 50%): 2 tsp honey–citrus syrup
• Sweeter: add in ½ tsp steps and stop as soon as it tastes balanced

Ready to make it? Brew your jasmine, mix a quick citrus syrup, then top it all with cold sparkling water for that mocktail fizz. The recipe below walks you through it step by step – and you can adjust the sweetness as you go.

How to Make a Sparkling Jasmine Boba Mocktail

How to Cook Quick-Cook Boba So It Stays Soft

Quick-cook boba is the easiest way to make this feel doable on a weeknight. The key is rinsing well and giving the pearls a short soak so they stay soft in the drink.

Quick method

• Cook quick-cook boba according to your packet timing.
• Rinse under warm water until the outside is no longer starchy.
• Soak for 5–10 minutes in a little honey–citrus syrup (or warm water if you want it lighter).
• Use within 1–2 hours for the best texture.

Common boba mistakes

• Overcooking – turns the centre mushy.
• Skipping the rinse – makes the drink cloudy and thick.
• Refrigerating cooked boba – it hardens fast.

Troubleshooting

My jasmine tea tastes bitter.
Your water was too hot or you steeped too long. Aim for 175°F (80°C) and steep 2–3 minutes, then remove the tea straight away.

My drink went flat.
Your tea wasn’t cold enough. Chill the jasmine completely before adding sparkling water – warm tea kills fizz fast.

It tastes too sharp or acidic.
Add a little more honey (½ tsp at a time), or use lemon instead of lime for a softer citrus note.

It tastes too sweet.
Add more ice and sparkling water, or squeeze in a little extra citrus to balance it.

My boba is hard or chewy in a bad way.
Rinse the cooked boba well, then soak it for a few minutes in a spoonful of honey syrup (or warm water). Also, tapioca boba is best enjoyed soon after cooking.

It tastes watery.
Brew a slightly stronger tea next time (add an extra ½ tsp tea), or use less sparkling water.

FAQs

Serving for a Crowd (Mocktail Pitcher Version)

If you’re making this for guests, batch the tea and syrup ahead, then build each glass fresh so it stays fizzy.

For 6 drinks

• 6 cups chilled jasmine tea
• 6–12 tsp honey–citrus syrup (start light)
• Sparkling water to top (keep it cold)
• Quick-cook boba, cooked close to serving

How to serve
Set out a “mocktail bar” with tea, syrup, citrus, ice, and sparkling water. Let people choose their sweetness level – it’s fun, and it avoids overly sweet drinks.

Flavour Variations

• Pomegranate sparkle: add 1–2 tsp pomegranate juice per glass
• Ginger-lime: add a tiny knob of grated ginger to the syrup
• Elderflower twist: a splash of elderflower cordial (go easy)

Make-ahead and storage

You can prep most of this in advance – just keep the bubbles and boba for the last minute.

• Jasmine tea: Brew, cool, and refrigerate for up to 3 days.
• Honey–citrus syrup: Store in a sealed jar in the fridge for 3–5 days.
• Quick-cook boba: Best served fresh. If you need to hold it briefly, keep it at room temperature and soak it in a little syrup or warm water to help it stay soft.

Party tip: Make a jug of chilled jasmine tea and a small jar of syrup, then let everyone build their own glass and choose their sweetness level.

Related The Boba Club reads

• BobaCal Nutrition Calculator – plug in your milk, sweetener, and toppings and see the totals before you sip.
• Low-Calorie Boba Jellies Guide – classic boba plus lighter options like aloe and grass jelly.
• Ultimate Bubble Tea Calories Guide – the big picture cheat sheet.

My thoughts on this sparkling Jasmine Boba Mocktail

This is the kind of recipe you’ll make once, then keep in your back pocket for every “I want something fun but not sugary” moment. Start at 25% sweetness, keep the tea floral, and let the bubbles do the work. If you want to check the numbers, run it through BobaCal and tweak until it fits your day.