Blueberry Hibiscus Margarita Punch.

Blueberry.freaking.Hibiscus.

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I’m in LOVE!

The color. The flavor! The PUNCH. Make a big pitcher of this for your friends on Saturday afternoon because it’s summer and day drinking occasionally beats night drinking. Sun and fun, hello!

Warning: there will be lots of exclamation points.

MY OTHER RECIPES

blueberry hibiscus margarita punch I howsweeteats.com

Fresh blueberry puree is how we start this thang. And then we move on to… hibiscus syrup!

Doesn’t that sound so wonderfully delicious and aromatic?

Even if they do totally look like little octopi.

blueberry hibiscus margarita punch I howsweeteats.com

My mom was over and took one look in that bowl and was all WHAT IS THAT OH MY GOSH WHY ARE YOU STEEPING SQUID.

I wasn’t, thank goodness.

blueberry hibiscus margarita punch I howsweeteats.com

But I was making this most delicious ever margarita punch for YOU.

blueberry hibiscus margarita punch I howsweeteats.com

I am a rocks girl through and through. I ordered my first margarita on the rocks when all of my friends wanted them frozen. I always wanted (and still want) tons of salt on the rim – coarse salt with occasional sugar is okay too – and my favorite thing is the tart flavor mixed with a touch of sweet. Frosty glasses and fruit in the drink is just a bonus.

In this case, I made a salty hibiscus sugar for the rim. Can I eat it by the spoon without judgement? Or diabetes?

blueberry hibiscus margarita punch I howsweeteats.com

Probably not. WAH.

blueberry hibiscus margarita punch I howsweeteats.comIf you’ve been following along with my margarita love over the last seven years, then you know that I also NEED Grand Marnier in my margaritas – always. I can immediately tell if I leave it out and just find that something is… missing. It’s not *too* orange-tasting and I find that it adds an almost rich flavor that brightens the drink.

If you’ve been following along with my margarita love over the last seven years, then you know that I also NEED Grand Marnier in my margaritas – always. I can immediately tell if I leave it out and just find that something is… missing. It’s not *too* orange-tasting and I find that it adds an almost rich flavor that brightens the drink.

You can totally leave it out but I adore every aspect of this drink. Plus it’s pretty! I think that’s excuse enough to sip it. LIKE WE NEED AN EXCUSE.

Really?

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Did you make this recipe?

Blueberry Hibiscus Margarita Punch

Ingredients:

  • 8 ounces hot water
  • 1 cup dried hibiscus flowers
  • 2 cups fresh blueberries
  • 1 lime, juiced
  • 2/3 cup sugar
  • 10 ounces silver tequila
  • 8 ounces grand marnier
  • 8 ounces lime juice
  • lime wedges for serving
  • extra flowers for serving

salty hibiscus sugar

  • 1 dried hibiscus flower
  • 3 tablespoons sugar
  • 1/3 cup coarse sea salt

Directions:

Place the hibiscus flowers in a bowl and pour the water over top. Let sit and steep for 30 minutes.

While the flowers are steeping, place the blueberries and juice from 1 lime in a saucepan over low heat. Heat until the blueberries begin to burst and become liquidy and soft. Transfer the mixture to a food processor and blender and puree until smooth.

Take the hibiscus water and place it in a saucepan over medium heat. Whisk in the sugar and bring the mixture to a simmer. Simmer for 2 minutes then remove from the heat and let cool to room temperature.

In a large pitcher, mix the tequila, grand marnier, lime juice, blueberry puree and half of the hibiscus syrup. At this point, taste the mixture and see if you’d like it sweeter – I like all of the syrup in mine, but make it your own!

Rim each glass with a lime wedge and dunk it in the salty hibiscus sugar. Fill with crushed ice.

Pour the drink over the crushed ice and serve with extra lime wedges.

salty hibiscus sugar

Place the hibiscus flowers and sugar in the food processor and pulse until the hibiscus is in small crumbs. Pour the mixture onto a plate. Stir in the salt.

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Did you make this recipe?

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I appreciate you so much!

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Those hibiscus tentacles though!