Plum-Hibiscus Margarita


This Plum-Hibiscus Margarita is the stuff our summer dreams are made of. Try it as an Agua Fresca for a non-alcoholic version.

Plum-Hibiscus Margarita
Yields: 1 Serving
  • Kosher salt (optional)
  • 1½ ounces white tequila*
  • 1 ounce Plum-Hibiscus Agua Fresca (recipe follows)
  • ¼ ounce orange liqueur*
  • Splash sour mix
  • Garnish: lemon slice, lime slice, dried hibiscus flowers
  1. In a small bowl, place kosher salt. Wet the edge of a rocks glass, and dip in salt, if desired.
  2. In a cocktail shaker, combine tequila, Plum-Hibiscus Agua Fresca, orange liqueur, and sour mix. Add ice; cover and shake until cold. Fill prepared glass with ice, and strain margarita into glass. Garnish with lemon slice, lime slice, and dried hibiscus flowers, if desired.
*We used Lunazul Blanco Tequila and Di Amore Quattro Orange Liqueur.
Plum-Hibiscus Agua Fresca
Yields: About 8 cups
  • 2 cups dried hibiscus flower
  • 2 cups sugar, divided
  • 2 cups water, divided
  • 6 to 8 plums, halved and pitted
  • 2 cups fresh lime juice
  1. In a medium saucepan, combine hibiscus, 1 cup sugar, and 1 cup water; cook over medium-high heat for 5 minutes. Let stand for 5 minutes.
  2. In the container of a blender, combine plums, lime juice, remaining 1 cup sugar, and remaining 1 cup water; blend until smooth. Strain into a large pitcher, discarding solids.
  3. Add hibiscus syrup to plum juice. Add more water to reduce sweetness, if desired.
Hibiscus flowers may be left in or strained out according to preference.



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