Hibiscus Margarita

Hibiscus Margarita

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From: EatingWell Magazine, May/June 2018

Amp up margarita night with a quick homemade simple syrup that packs a brilliant pink hue from dried hibiscus flowers. Serve with guacamole topped with pomegranate seeds and lime tortilla chips.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • Hibiscus Simple Syrup
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons dried hibiscus flowers or other edible dried flowers
  • Margarita
  • 2 ounces tequila
  • 1 ounce lime juice
  • Ice
  • Lime wedge for serving


  • Prep

  • Ready In

  1. To prepare simple syrup: Combine sugar and water in a small saucepan. Bring to a boil over high heat. Cook, stirring, until the sugar is dissolved, about 1 minute. Remove from heat. Stir in flowers and let cool to room temperature, about 45 minutes. Strain (discard the flowers) and refrigerate for up to 1 month. (Makes 1-1¼ cups.)
  2. To prepare margarita: Stir tequila, lime juice and 1 ounce of the simple syrup in a tall glass. Add ice. Garnish with lime wedge, if desired.
  • To make ahead: Refrigerate simple syrup for up to 1 month.

Nutrition information

  • Serving size: 1 drink
  • Per serving: 192 calories; 0 g fat(0 g sat); 1 g fiber; 16 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 13 g sugars; 12 g added sugars; 20 IU vitamin A; 9 mg vitamin C; 15 mg calcium; 0 mg iron; 6 mg sodium; 35 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2½ fat, 1 other carb

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