Hibiscus Margarita – A Colorful and Tart Summertime Cocktail

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.

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