With a tart hibiscus syrup, refreshing mint flavor, zesty lime, and boozy kick of light rum – This Hibiscus Mojito is the ideal summer sipping cocktail!
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
For the hibiscus syrup
- 2 heaping cups Hibiscus flowers
- 3 cups Water
- 3 cups Granulated sugar
For the mojito
- 4-5 Mint leaves
- 1, quartered Lime
- 1 tablespoon granulated sugar
- 1.5 ounces 3 tablespoons Hibiscus syrup
- 1 - 1.5 ounces - 2-3 tablespoons White rum
- Mint for garnish
Make the hibiscus syrup
To a small saucepan, add hibiscus flowers, water, and sugar. Stir to combine. Bring to a boil over medium/high heat. Reduce the heat to low and simmer until the sugar has dissolved and the mixture has taken a syrupy texture, about 5-8 minutes. Bring to room temperature. Strain hibiscus flowers and discard. Transfer syrup to glass container with a tight fitting lid and store in the refrigerator until ready to use. Makes about 4 cups.
Make the mojito
To an 8 ounce glass add the mint leaves, lime, and granulated sugar. Muddle with a muddler or back of a wooden spoon until the lime has released its juice and the mint is fragrant. Add the hibiscus syrup and rum. Stir to combine, making sure the sugar is mostly dissolved. Top with seltzer and ice.
Garnish with mint.