This hibiscus margarita recipe uses traditional ingredients, combined with hibiscus flower syrup, to create a beautiful and tasty drink.
I had my first hibiscus margarita in Maui. I think I mentioned it in my spicy blood orange margarita recipe because I liked the tart taste of the drink, combined with the spicy habanero salt on the rim. Today, I’m sharing my take on this beautiful and tasty cocktail.
You can buy dried hibiscus flowers cut up or the whole calyx. These are not the typical hibiscus flowers that we can sometimes grow here in the north, but are actually Hibiscus sabdariffa, aka Roselle. The flavor reminds you of cranberries but not as bitter, and the bright red color makes the drink look beautiful.
You can use the syrup to make a yummy hibiscus tea, lemonade, or to flavor any drink you want to have a sweet and tart flavor. People also make, jams and jelly with this pretty plant.
According to this post on Mother Earth News, Hibiscus sabdariffa is sometimes grown as an annual in cooler climates.
Now that I know that it may be possible I think I need to try growing this one.
- 1 shot tequila
- 1 shot fresh lime juice
- 1 shot hibiscus syrup
- seltzer or club soda
- Fill a quart mason jar with ice.
- Add tequila, lime juice and hibiscus syrup
- Fill with seltzer or club soda
- Stir and top with a dried hibiscus flower
- Combine 2 cups sugar and 2 cups water in a saucepan.
- Bring to a boil and stir until all of the sugar is dissolved.
- Remove from heat and stir in 1 cup dried hibiscus flowers.
- Let steep for 30 mins to 1 hour.
- Strain and bottle.
- Keep refrigerated for up to 1 month.