2 hr 20 min
20 min
6 servings



Combine the sugar and 3 cups water in medium saucepan set over high heat. Bring to a boil and cook until the sugar is dissolved. Add the tea bags and steep for 5 minutes. Remove the bags, return the mixture to the heat and cook until reduced by half. Transfer the mixture to a container with a lid, and refrigerate until cold, at least 1 hour.

Combine the cooled hibiscus syrup, grapefruit juice, tequila and lime juice in a pitcher. Add the limes, oranges and raspberries, and then cover and refrigerate for at least 1 hour to allow flavors to meld.

Fill tall glasses with ice and add about 1/2 cup of the mixture to each. Then fill to the top with the cold club soda and serve.


Hibiscus Rum Cocktails

Recipe courtesy of Food Network Kitchen

Orange Fizz Cocktail

Recipe courtesy of Sandra Lee

Silver Fizz Cocktail

Recipe courtesy of Patricia Heaton

Ginger Grapefruit Fizz Cocktail

Recipe courtesy of Trisha Yearwood

Hibiscus and Passion Fruit Cocktails

Recipe courtesy of Aaron McCargo Jr.

Hibiscus Margarita

Recipe courtesy of Guy Fieri

Hibiscus Southsider

Recipe courtesy of Geoffrey Zakarian

Hibiscus Tea

Recipe courtesy of Michael Chiarello

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