Tart-sweet and shockingly pink hibiscus syrup is the star of this bright and refreshing cocktail. This recipe makes enough syrup for 16 drinks (great for a crowd), but if you have any leftover, there are endless creative ways to use it up. Drizzle over ice cream, use as a sweetener for lemonade or iced tea, mix into gin- or tequila-based cocktails, or even whisk into salad dressings.
What you’ll need
Cocktail Shaker
$23 At Amazon
Cocktail Jigger
$5 At Amazon
Citrus Juicer
$17 $16 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Mesh Sieve
$16 At Amazon
Recipe information
Yield
Makes 1
Ingredients
Preparation
Step 1
Combine hibiscus and 1 cup boiling water in a heatproof measuring glass or small bowl; let sit 10 minutes. Strain tea through a fine-mesh sieve into another measuring glass or small bowl; discard hibiscus. Add sugar to tea and stir to dissolve. Let hibiscus syrup cool.
Step 2
To make 1 cocktail, combine tequila, lime juice, ½ oz. hibiscus syrup, and 3 mint leaves in a cocktail shaker. Fill shaker with ice, cover, and shake until outside of shaker is frosty, about 20 seconds. Strain into a Champagne flute and gradually add rosé, stopping ½" from top of glass. Top cocktail with a small scoop of raspberry sorbet if using and garnish with mint sprig.
Do ahead: Hibiscus syrup can be made 3 weeks ahead. Transfer to an airtight container; cover and chill.
Recipe notes
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