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–+ servings

Blood Orange Hibiscus Pitcher Margaritas

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Prep Time: 20 minutes
Time to cook and cool syrup: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6

Equipment

  • Medium saucepan
  • Citrus juicer
  • Medium pitcher
  • Cocktail shaker (optional)
  • Margarita glasses or coupes

Ingredients

  • 2 cups gluten-free Tequila
  • 1 cup fresh-squeezed blood orange juice (about 6-8 oranges worth)
  • ¾ cup hibiscus simple syrup (see how-to below)
  • ½ cup gluten-free Cointreau or Triple Sec

Hibiscus Simple Syrup

  • 2 cups filtered water
  • 2 cups sugar
  • 4 hibiscus tea bags, such as Tazo Passion

Instructions

To make your own hibiscus syrup:

  • Add 2 cups sugar and 2 cups filtered water to a medium saucepan and bring to a boil, stirring from time to time as it heats up.
  • Once the mixture boils, remove the saucepan from the heat and turn off the burner.
  • Place four tea bags into hot syrup in saucepan, making sure they are submerged, and allow to steep for 10 minutes.
  • Remove tea bags, stir, and allow syrup to cool for about 45 minutes before using in margarita.
  • Store syrup in airtight container in the refrigerator for up to one week.
  • *You will likely have leftover syrup, which you can use in another batch of margaritas, or to add to other drinks such as sparkling water.

Make the margaritas:

  • Place tequila, blood orange juice, hibiscus simple syrup and Cointreau into a glass pitcher and stir to combine.
  • You can serve the margaritas over ice straight from the pitcher, or shake with ice in a cocktail shaker for about one minute before straining into margarita glasses or coupes.