Enjoy the refreshing taste of this hibiscus margarita recipe made with simple, low-sugar ingredients. You can make it with a splash of lime, orange, and of course, tequila. This is a low-carb way to enjoy a classic cocktail.
Whenever Cinco de Mayo rolls around, it’s time to celebrate. Of course, I can find a reason to celebrate all year long! I say we get the party started with this tasty hibiscus margarita cocktail!
When my friend Marcela sent me her trusted recipe for margaritas, I jumped on the opportunity to make my own. I think some of the prepackaged margarita mixes have too much sugar in them, so I knew making them at home would be better.
I loved Marcela’s recipe but I made a few changes, such as adding hibiscus. The result? This simple, fruity, delicious hibiscus cocktail.
Why This Recipe is a Winner
- Using a hibiscus tea bag infuses this cocktail with hibiscus flavor and color
- Adding minimal sweetener keeps this drink tasty, but not overly sweet like some margaritas
- Using orange zest infuses this beverage with hints of orange flavor.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Hibiscus tea — I use Celestial Seasonings Wild Berry Tea.
- Sweetener — Use your sweetener of choice, like sugar Truvia, or agave.
- Orange Zest — You’ll need some zest from a fresh orange
- Lime juice — You can use fresh or bottled lime juice.
- Ice — You can serve this beverage with ice in the glass or crushed.
What is a Hibiscus Margarita?
A hibiscus margarita is simply a margarita infused with hibiscus tea. It’s made with the same ingredients as a traditional margarita, but the hibiscus adds both unique flavor and color.
How to Make Hibiscus Margarita
- Rim margarita glasses with a mixture of coarse sugar, sea salt, and the contents of one of the hibiscus tea bags.
- Make hibiscus tea by placing tea bags in warm water. Add the orange zest to a tea strainer and seep for about 5 minutes.
- Add the tequila, vodka, and lime juice to a cocktail shaker and give it a good shake.
- Strain the tea into the cocktail shaker, add the ice, and shake it to stir.
- Pour hibiscus margarita mix into prepared glasses, adding additional ice as necessary.
Here are step-by-step instructions to make these refreshing hibiscus margaritas.
Step One: Prepare the Glasses
Begin by preparing the sugar and salt spice blend, for rimming the glasses.
Combine the coarse sea salt, coconut sugar, and the contents of one of the hibiscus tea bags on a plate. Stir to combine. Rub your glasses with a wedge of lime and then dip each in the sugar and salt spice blend.
Store the prepared glasses in the fridge to chill.
Step Two: Make Hibiscus Tea
Place the warm water in a mug and add the remaining hibiscus tea bag. Add the orange zest to the hot water as well.
Allow the tea to seep for about 5 minutes, until the water has transformed to a deep shade of red. Remove and dispose of the orange zest and the tea bag.
Step Three: Cocktail Shaker
Add the tequila, vodka, and lime juice to a cocktail shaker and give it a good shake.
If you want to add sweetness, here’s the best place to do it. Either add a teaspoon or two of agave nectar syrup, or a packet or two of zero-calorie sweetener to the lemon juice mix and shake it until it’s combined. If you’re using granulated sugar, stir it with lemon juice first to help the sugar dissolve.
Step Four: Add Hibiscus
When the tea is ready and has cooled, use a fine-mesh strainer to pour the liquid into the cocktail shaker. Add the ice and shake it to stir.
Step Five: Pour and Serve
Pour the margarita mixture into prepared glasses, adding additional ice as needed.
Hibiscus Tea Cocktail
We’re making this hibiscus margarita recipe with actual hibiscus-flavored tea, which means you’re getting plenty of nutrients with every sip. Throw in some orange zest and a little bit of lime juice, and now you’re looking at a jamboree of fruity deliciousness in your day.
Did I just say jamboree of fruity deliciousness? I think I did. Oh well.
If you’re like me and convinced that you want more hibiscus in your daily drink regimen, I get you! Check out my recipe for Green Tea Hibiscus Fruit Punch. I could drink that stuff every day!
This is a low-carb cocktail, made with minimal sweeteners (or zero-calorie sweeteners). There are only 6 grams of carbs per serving, making it a great option for those on a low carb or keto diet.
If you love this hibiscus margarita cocktail, I have a feeling you’ll like the other great beverages too:
- 1 tablespoon course sea salt
- 1 tablespoon coconut sugar or course sugar
- 2 hibiscus tea bags You can use Celestial Seasonings Wild Berry Tea
- 1 cup warm water
- Sweetener: Sugar Truvia, or Agave
- Zest of one orange
- 1-2 oz tequila
- 1 oz vodka
- ½ ounce freshly squeezed lime juice
- ¼ cup ice
- Prepare the Sugar and Salt Spice Blend by combing the coarse sea salt, the coconut sugar, and the contents of one of the hibiscus tea bags on a plate. Stir to combine. Rub your glasses with a wedge of lime, and then dip each in the Sugar and Salt Spice Blend. Store them in the fridge to chill while you take the following steps.
- Place the warm water in a mug and add the remaining hibiscus tea bag. Add the orange zest. Allow to steep for about 5 minutes, until the water has transformed into a deep shade of red.
- In the meantime, add the tequila, vodka, and lime juice to a cocktail shaker and shake it to stir. Add optional sweetener here, such as agave, maple syrup, or zero-calorie sweetener. If using granulated sugar, stir it in with the lemon juice so it dissolves.
- When the tea is ready and has cooled, use a fine-mesh strainer to strain it into the cocktail shaker. Add the ice and shake it to stir. Pour into prepared glasses, adding additional ice as needed.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2021.