This hibiscus margarita is made with non-alcoholic tequila and triple sec, fresh lime juice, and homemade hibiscus syrup. Serve it on a hot day as a refreshing summer drink!
Summer is here which means it’s margarita season! If you don’t drink alcohol like us, no need to miss out on all the fun. This hibiscus margarita is made with non-alcoholic spirits, fresh lime juice, and homemade hibiscus syrup. It’s sweet, slightly sour, and super refreshing on a hot summer day.
- Non-Alcoholic Tequila: You can find tons of options online. Our favorite is Lyre’s Agave Blanco.
- Non-Alcoholic Triple Sec: We like to use Lyre’s Orange Sec (not sponsored by the way, just love their stuff).
- Lime Juice: We recommend using fresh lime juice for the best flavor.
- Hibiscus Simple Syrup: We have a recipe for hibiscus syrup right here on our blog. It’s simmered in spices like cinnamon, cardamon, and cloves which make this drink extra flavorful. It makes a big batch so you can make lots of hibiscus margaritas with it!
- Add a salt rim with a bit of lime zest to amp up your hibiscus margarita.
- Use homemade hibiscus syrup for the best taste.
- Shake until the cocktail shaker is frosted on the outside. This is a good indicator that the drink is well chilled.
- To keep your drink extra cool, place your glass into the freezer for 5-8 minutes or until frosty.
We like to use Lyres’ Agave Blanco Spirit and Orange Sec, but you can also find other options like Ritual Zero Proof’s Tequila Alternative. As far as we know, Lyre’s is the only one with a triple sec alternative. They have another non-alcoholic tequila (Agave Reserva), but we prefer the taste of the blanco one for this drink. You can easily find these online through the brand’s site or through sites like No & Low which specialize in low ABV drinks.
Hibiscus flowers have a very tart taste similar to that of cranberries. Since we’re using a hibiscus simple syrup, the tartness isn’t really there and you get more of a sweet, fruity flavor.
Add 1 tbsp kosher salt and the zest of 1 small lime to a small, shallow plate. Take a wedge of lime and run it around the rim of the glass to wet it. Dip the rim of the glass into the salt and tap until fully coated. We don’t recommend twisting it into the salt as this can rub it off rather than make it stick to the glass.
– Cocktail Shaker
– Strainer (if the shaker doesn’t already have one)
– Jigger (bar tool used for measuring small amounts of liquid)
Hibiscus Simple Syrup
If you really want to elevate your hibiscus margarita, using homemade hibiscus syrup is the way to go. It’s deep in color and has a complex flavor thanks to the combination of spices in it. Make it ahead of time and store in the fridge so you can make your margarita in no time. And if you have guests, there’s plenty of syrup to make more than a few drinks!
More Non-Alcoholic Drinks You’ll Love
This hibiscus margarita is made with non-alcoholic spirits, fresh lime juice, and homemade hibiscus syrup. It’s sweet, slightly sour, and super refreshing on a hot summer day.
- 2 oz (60 ml) non-alcoholic tequila
- ½ oz (15 ml) non-alcoholic triple sec
- ¾ oz (25 ml) fresh lime juice
- 1 oz (30 ml) homemade hibiscus simple syrup
- Kosher salt and lime zest for the rim* (see notes)
- Add salt to the rim of your glass if desired (see notes below on how to make a lime salt rim).
- Add the ingredients to a shaker filled with ice and shake for 15-20 seconds until the shaker is frosted on the outside.
- Strain into a glass filled with ice.
- Garnish with a bit of lime and a dried hibiscus flower.
To make a lime salt rim, combine 1 tbsp kosher salt with the zest of 1 small lime. Take a slice of lime a run it along the rim then dip it into the salt.
If you don’t have a strainer, don’t worry. You may have bits of lime in your drink, but it shouldn’t be an issue.
- Serving Size: 1 drink
- Calories: 85
- Sugar: 22.5 g
- Sodium: 18.1 mg
- Fat: 0 g
- Carbohydrates: 19.7 g
- Fiber: 0.2 g
- Protein: 0.1 g
Keywords: hibiscus margarita, non-alcoholic hibiscus margarita, non-alcoholic margarita, non-alcoholic drink recipe