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Hibiscus Strawberry Margarita Ice Cream Float

Hibiscus Strawberry Margarita Ice Cream Float

Ingredients

Hibiscus Strawberry Syrup (makes about 1 and 3/4 cups of syrup)


  • 2 cups water

  • 3/4 cup sugar

  • 1 lb sliced strawberries

  • 1 oz dried hibiscus flowers or equal weight in hibiscus tea bags


Margarita Ice Cream Float


  • 1 shot of Hibiscus Strawberry Syrup

  • 1 1/2 shots of Silver Tequila

  • 1 - 2 scoops of Salted Lime Sherbet - depends on how much you want! We had 1 1/2 scoops or store-bought lime sherbet with some sea salt sprinkled on top

  • Lemon lime soda to top

A grown up’s ice cream float, this Hibiscus Strawberry Margarita Ice Cream Float is simple to put together and is bursting with delicious fruity, citrus and strawberry flavour, and topped with a salted lime sherbet and lemon lime soda! Perfect for Cinco de Mayo parties (or any party for that matter) and summer gatherings!

Instructions

Hibiscus Strawberry Syrup


  • Boil water, sugar and hibiscus. After it comes to a boil, simmer for another 15 minutes to thicken. Drain.

  • Bring the hibiscus liquid to a boil again and add the strawberry slices. Simmer on low for 5 - 10 minutes until the strawberries are softened and the syrup has thickened. Let it cool completely. Drain the liquid through a fine sieve and gently press down on the strawberries to get all the liquid out. Transfer it to a bottle. Let it refrigerate overnight.


Margarita Ice Cream Float


  • Pour the Hibiscus Strawberry Syrup and Tequila into a tall ice cream sundae glass.

  • Add a scoop of lime sherbet.

  • Top with lemon lime soda and a sprinkle of salt (if you’re using store bought regular lime sherbet).

  • Optional - zest some lime on top of the float.

  • Serve immediately. Stir before you drink!


Recipe and image courtesy of Hibiscus Strawberry Margarita Ice Cream Float - The Flavor Bender

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