Let’s make a mojito with a tropical twist! This Hibiscus Mojito is fresh, fruity, and so refreshing—it’s like a mini vacation in a glass.
The tart hibiscus tea, lime, and mint come together perfectly, and you can make it with or without rum, so it’s great for the whole family. It’s super simple and looks so fancy with its gorgeous deep pink color.
Ready to impress your taste buds? Let’s do this!
What You’ll Need
Ingredients:
- 1 cup dried hibiscus flowers (or 3 hibiscus tea bags)
- 4 cups water (for tea)
- ¼ cup sugar (or sweetener of choice)
- 2 fresh limes, juiced (plus extra slices for garnish)
- ½ cup fresh mint leaves (plus more for garnish)
- 1 cup sparkling water (or more to taste)
- ½ cup white rum (optional, for adults only!)
- Crushed ice
Tools:
- Small pot
- Strainer
- Tall glasses
- Muddler (or the back of a spoon)
- Measuring cups
- Knife and cutting board
Pro Tips
- Sweeten it your way. Adjust the sugar to your taste or use honey, agave, or stevia instead.
- Muddle gently. Don’t crush the mint too much—it can turn bitter. Press just enough to release the oils.
- Make it kid-friendly. Skip the rum and add more sparkling water for a fun non-alcoholic version.
- Keep it fresh. Add the sparkling water just before serving to keep it fizzy.
- Chill the tea. Let the hibiscus tea cool completely before making the mojitos—it’s worth the wait!
Substitutions and Variations
- No hibiscus? Use cranberry juice or pomegranate juice for a similar tart flavor.
- Swap the rum. Try vodka or tequila if you prefer a different spirit.
- Make it herbal. Add a sprig of rosemary or basil for an herby twist.
How to make it
1. Make the Hibiscus Tea
Bring 4 cups of water to a boil in a small pot. Add the dried hibiscus flowers (or tea bags) and let steep for 5-7 minutes. Strain and stir in the sugar while the tea is hot. Let it cool completely.
2. Muddle the Mint and Lime
In each tall glass, add a handful of fresh mint leaves and the juice of half a lime. Use a muddler or the back of a spoon to gently press and release the mint’s flavor.
3. Build the Mojito
Fill each glass with crushed ice. Pour ½ cup of cooled hibiscus tea into each glass, followed by 1-2 tablespoons of white rum (if using). Top with sparkling water and give it a gentle stir.
4. Garnish and Serve
Garnish with a sprig of fresh mint, a lime wheel, and even a hibiscus flower if you have one. Serve immediately and enjoy!
Leftovers and Storage
- Store leftover hibiscus tea in the fridge for up to 5 days.
- Assemble the mojitos fresh each time—don’t mix them ahead of time, or they’ll lose their fizz!
Conclusion
This Hibiscus Mojito is the ultimate summer (or anytime!) drink. It’s tangy, refreshing, and easy to whip up for a party or a quiet evening at home. Give it a try and let me know in the comments how you liked it—did you add your own twist? I can’t wait to hear all about it! Cheers! 🍹
