Hibiscus Margaritas

Makes 2 Drinks
serve with:
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  • 3 cups (700ml) filtered water
  • ¾ cup (30g) dried hibiscus flowers
  • ½ cup (120 ml) cane sugar syrup (or to taste)


  • 5-6 ice cubes
  • ½ cup (120ml) hibiscus tea concentrate
  • 1 lime, juiced 
  • 2 ounces (60ml) silver tequila 


To make the hibiscus tea concentrate, bring 3 cups (700ml) water to a boil, add hibiscus tea, stir, remove from heat and let steep for 30 minutes.

Strain into a jar or glass container using a fine mesh strainer and add sweetener. Stir and let cool.

To make the margaritas, add ice, cooled hibiscus tea concentrate, lime juice, tequila to a cocktail shaker and shake vigorously to combine.

Pour over two glasses. Salt or sugar rim is optional. Garnish with lime wedge. If too strong, dilute with a splash of sparkling water.


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