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Raspberry margarita shown in a double old-fashioned glass with ice and fresh raspberries. On grey background.

Hibiscus Raspberry Margarita

  • Author: Veronika | thehealthfulideas
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 1 1x
  • Category: Cocktail
  • Method: Mixing
  • Cuisine: Mexican
  • Diet: Vegan


Hibiscus Raspberry Margarita made with Chambord and homemade raspberry maple syrup.



Raspberry Syrup:

  • 1 1/4 cup raspberries (fresh or frozen)
  • 1/2 cup maple syrup
  • 1/2 cup water
  • 1/2 Tsp vanilla extract (optional)

Hibiscus Raspberry Margarita:

  • 1 tbsp sea salt 
  • 1/4-1/2 tsp beet powder (optional)*
  • ice
  • 1 1/2 oz Silver Tequila
  • 1/2 oz Chambord liqueur
  • 1/2 oz freshly squeezed lime juice 
  • 2-3 dashes of hibiscus bitters
  • 1/2 oz raspberry syrup
  • sparkling water (optional)


Raspberry Syrup:

  1. Add all the ingredients into a small pot, bring to a boil, lower the heat and simmer for 10-15 minutes until the raspberries are cooked down and there aren't any chunks anymore.
  2. Using a mesh strainer, strain the syrup into a bowl to remove the seeds. 
  3. Set aside until ready to make the cocktail. Store in the fridge in an airtight container for up to 5 days.

Hibiscus Raspberry Margarita:

  1. Start by rimming the glass. Add the salt and beet powder to a plate or a shallow bowl, run the lime wedge around the rim of the glass or dip the rim in a shallow bowl filled with water. Dip the rim in the salt mixture and set aside until ready to serve.
  2. Cocktail shaker: Add the tequila, Chambord, freshly squeezed lime juice, hibiscus bitters, and raspberry syrup to a cocktail shaker, and add a few ice cubes. Close the shaker and shake vigorously for a few seconds. Fill the rimmed glass with ice, pour the cocktail over the ice, and top with sparkling water if desired. Enjoy!
  3. No cocktail shaker: pour all the ingredients except the ice into the glass, stir well to combine, top up with ice, sparkling water if desired, and enjoy!


*I added 1/2 tsp to about 1 tbsp of salt to make it pink. This is optional but pretty! It doesn't taste like beets.

If you don't have hibiscus bitters, use 0.5-1.5 oz chilled hibiscus tea.

Keywords: hibiscus, raspberry, margarita, cocktail