Delish Strawberry Hibiscus Margarita

This is the margarita you make when you want to look like you tried way harder than you did. It’s a Strawberry Hibiscus Margarita—fresh strawberries smashed right into a shaker, hibiscus bringing that deep ruby color and tart, floral zing, lots of lime, and a happy pour of tequila. It tastes like summer with a little extra lipstick on. Sweet, tangy, margarita-sassy.

My husband is a classic-lime guy, but even he asks for “the pink one” now. It started as a taco-night experiment and ended up being our house cocktail. The kids get their “fancy drinks” too—same situation, minus the booze, tiny plastic cups, and no salted rim unless I want salt handprints on the dog. It’s a whole vibe.

How to Make It

Make a quick hibiscus “thing”—either a simple syrup or a strong tea. I do a fast syrup: simmer 1 cup water with 1/2 cup sugar, stir in 1/2 cup dried hibiscus (or 4 tea bags), steep 10 minutes, strain, and cool. If you don’t want syrup, just steep the hibiscus strong and sweeten with agave later. No rules, just vibes.

For two margaritas, grab a shaker. Toss in 5–6 ripe strawberries (hulled, obviously) and muddle them like they owe you money. Add 4 oz tequila blanco, 2 oz orange liqueur (Cointreau or triple sec), 2 oz fresh lime juice, and 2 oz hibiscus syrup or concentrate. Sweeten to taste with 1–1.5 oz agave or simple syrup—start small, you can always add. Fill with ice, lid on, then shake it like your playlist just hit the good part.

Rim time: swipe a lime wedge around two rocks glasses and dip in salt or Tajín. Strain the cocktail over fresh ice. If you hate seeds, double-strain through a fine mesh. Garnish with a strawberry slice or a lime wheel if you’re feeling extra. Sip. Sigh. Repeat.

✔Ingredient Notes

– Tequila Blanco: Clean, bright, and lets the hibiscus sing. Reposado works if you want a little vanilla warmth, but blanco keeps it snappy.
– Hibiscus (dried or tea bags): The color and tartness boss. Over-steep and it can go bitter—10 minutes is plenty. Strain well unless you like sipping petals.
– Strawberries: Fresh is best; frozen totally works. Thaw frozen first so they actually muddle instead of rattling around like ice cubes.
– Lime Juice: Fresh-squeezed. Bottled lime is where margaritas go to die. Sorry, but not really.
– Orange Liqueur: Cointreau is my go-to; triple sec is fine. Skipping it makes the drink a little flat—add a splash of OJ if you must.
– Sweetener (Agave or Simple Syrup): Agave feels classic; simple syrup is cheap and easy. Honey works in a pinch—warm it so it dissolves.
– Salt/Tajín Rim: Tajín is fun and zippy. Half-rim if you’re indecisive or salty-averse.
– Ice: Big cubes for the glass, any ice for the shaker. More ice = colder, less watery. Counterintuitive, but true.

✔Recipe Steps

1. Simmer 1 cup water + 1/2 cup sugar, stir in 1/2 cup dried hibiscus (or 4 tea bags), steep 10 minutes, then strain and cool.
2. Prep glasses by rimming with lime and dipping into salt or Tajín; fill with fresh ice.
3. Muddle 5–6 hulled strawberries in a shaker until jammy.
4. Add 4 oz tequila blanco, 2 oz orange liqueur, 2 oz fresh lime juice, and 2 oz hibiscus syrup/tea; sweeten with 1–1.5 oz agave or syrup.
5. Fill the shaker with ice and shake 15–20 seconds until frosty.
6. Double-strain into the prepared glasses; garnish and serve.

What to Serve It With

– Chips, guac, and a bossy bowl of pico de gallo.
– Shrimp tacos with cabbage slaw and a squeeze of lime.
– Grilled corn with cotija and chili powder.
– Crispy chicken taquitos or quesabirria because why not.
– A simple ceviche or even a salty cheese board if we’re mixing vibes.

✔Tips & Mistakes

– Don’t over-steep hibiscus; bitter happens fast. Set a timer.
– Double-strain if seeds and pulp bug you. Worth the extra 10 seconds.
– Taste before you pour. Hibiscus can be tart; add sweetener in tiny splashes.
– Half-rim the glass so you can choose a salty sip or a clean one every time.
– Shake with lots of ice. A wimpy shake = a warm, watery cocktail. No thanks.
– Using frozen strawberries? Thaw and drain so they don’t water things down.

✔Storage Tips

Mix left? Strain and stash it (no ice) in a jar in the fridge for up to 24 hours. The color holds and the flavor stays bright. Hibiscus syrup keeps in the fridge for 2 weeks—label it or you’ll forget what that pretty red potion is. If you drink the margarita cold the next day… honestly, it’s still great. Breakfast margarita? I’m not judging. Add fresh ice and a squeeze of lime to wake it back up.

✔Variations and Substitutions

– No booze: Skip tequila/liqueur and add sparkling water or grapefruit soda. Still gorgeous.
– Smoky twist: Swap half (or all) of the tequila for mezcal. It gets flirty-fast.
– Frozen version: Blend everything with a big handful of ice; add more hibiscus syrup to keep flavor bold.
– Sweeteners: Honey ↔ sugar ↔ agave. Maple works, too—adds cozy notes.
– Berries: Raspberries or blackberries play nice with hibiscus. Strain the seeds or embrace the chaos.
– Herbs: Muddle a couple basil or mint leaves with the strawberries if you want that garden-party energy.
– Pitcher math: Multiply everything by 4 for 8 small drinks. Stir in a pitcher with lots of ice right before serving.

Frequently Asked Questions

Delish Strawberry Hibiscus Margarita

A bright, floral margarita that blends fresh strawberry, tart lime, and hibiscus with smooth tequila and a zesty salt-chile rim. Perfect for warm afternoons or a festive happy hour.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 oz blanco tequila good quality
• ▢ 1 oz orange liqueur (Cointreau or triple sec)
• ▢ 2 oz fresh lime juice from about 2 limes
• ▢ 2 oz strawberry puree, strained blend ripe strawberries until smooth
• ▢ 2 oz hibiscus tea concentrate, chilled strong-brewed and unsweetened
• ▢ 1 oz agave nectar adjust to taste
• ▢ 2 cup ice plus more for serving
• ▢ 1 tbsp kosher salt for rim
• ▢ 1 tbsp granulated sugar for rim
• ▢ 0.125 tsp chili powder optional, for rim
• ▢ 2 wedge lime for rimming and garnish
• ▢ 2 each fresh strawberries for garnish

Instructions

Preparation Steps

• Mix the rim: On a small plate, combine kosher salt, sugar, and chili powder.
• Prep glasses: Rub the rims of 2 rocks glasses with a lime wedge, then dip into the rim mixture. Fill the glasses with fresh ice.
• Shake: In a cocktail shaker, add tequila, orange liqueur, lime juice, strawberry puree, hibiscus tea concentrate, agave nectar, and ice. Shake vigorously until well-chilled, about 15 seconds.
• Taste and adjust: If you prefer sweeter, add a small splash of agave; for more tartness, add a squeeze of lime. Shake briefly again.
• Serve: Strain into the prepared glasses over fresh ice. Garnish each with a strawberry and a lime wedge.

Notes

For a smoother drink, double-strain to catch strawberry seeds. To batch for a crowd, multiply ingredients by 4 and stir in a pitcher with ice just before serving. If using hibiscus simple syrup instead of tea concentrate, reduce or omit the agave to taste.