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Blueberry Hibiscus Margarita Punch

5 from 2 votes
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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

Instructions 

  • 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

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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