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!
(PIN RECIPE FOR LATER)
I have had this obsession since last year, and it goes by the name of Hibiscus.
It’s funny because I remember playing with hibiscus flowers when I was a kid. A lot. You know those days when kids used to do arcane and preposterous things like play house – Hibiscus makes a good blood substitute. I remember smashing up hibiscus flowers and using them as a red paint substitute for painting and art projects in school. And then in grade 4, we used the hibiscus flower to learn about the anatomy of a flower (I was so good at drawing one too!), and then later I smashed it and boiled it and used it as a chemical indicator for science projects. Apparently, I used to smash hibiscus flowers a lot when I was a kid.
And in all that time, I never realized or thought about drinking it! Hibiscus is said to have medicinal properties too, and I can totally see that. It’s absolutely gorgeous with surprisingly fruity and citrus flavours. So now that I’m older (and wiser? one can hope), all I’m thinking about is using hibiscus in a drink, one that’s spiked with a good amount of alcohol (alcohol can be medicinal too right?).
And the result was this incredible Hibiscus and Strawberry Margarita Ice Cream Float!! Yep, that’s right, a margarita ice cream float!
Hibiscus, strawberry, tequila, soda and ice cream! Cinco de Mayo celebrations won’t ever be the same again for me! 🙂
I first introduced hibiscus on my blog last year with this Coconut and White Chocolate Panna Cotta with Hibiscus Pearls that used a little bit of molecular gastronomy magic. Those were phenomenal and certainly food porn worthy. If you guys haven’t seen it yet, you should definitely check it out!
This margarita ice cream float however is in a league of its own! It’s a grown up’s ice cream soda float. The hibiscus strawberry syrup is packed with deliciously fruity, citrus, strawberry flavour, and then it’s mixed with tequila, and salted lime sherbet, and topped with lemon lime soda! And holy crap, it’s sensory overload with flavours! It’s a fruity margarita drink that doubles up as a dessert. I also had this with vanilla ice cream, but my homemade salted lime sherbet really intensified all the flavours! You can get the recipe now! I’ll be sharing the recipe for the lime sherbet with you guys, later this week, so make sure to sign up for updates so that you guys know when the recipe is up on the blog! 🙂 You can still sign up for updates so you know when new recipes are up on the blog.
Salted lime sherbet (Margarita ice cream)
You’re more than welcome to use regular, store-bought lime sherbet for this. Just remember to add a generous pinch of sea salt on top of the ice cream float. The salt really makes this taste more like an authentic margarita.
Now here’s a little knowledge bomb on hibiscus.
Hibiscus goes by a few other names like Sorrel (not the mushroom!), Jamaica and Roselle.
Hibiscus has such a unique flavour profile. It’s sweet, berry-like and tart. Like a combination of raspberry, cranberry, lemon and more. Plus it’s a great source of Vitamin C as well.
While the petals are edible, what’s dried and sold is actually the Hibiscus Calyx! This has a beautiful lemony, tart flavor and a deep red colour.
When the petals of the hibiscus “die” and fall off, you are left with the calyx. This will ripen and turn red. So this is the stage they should be picked at.
The calyx is then cut open to remove the seeds and then you’re left with fresh hibiscus that will be transformed into one of the following
– Fresh hibiscus that can be used immediately.
– Fresh hibiscus poached in syrup and sold as hibiscus in syrup – perfect to serve inside champagne flutes as a garnish and for flavouring.
– Hibiscus dried out and served as dried hibiscus flowers, OR made into a powder (for tea bags), both of which can be used to make hibiscus tea.
(PIN RECIPE FOR LATER)
- 2 cups water
- ¾ cup sugar
- 1 lb sliced strawberries
- 1 oz dried hibiscus flowers or equal weight in hibiscus tea bags
- 1 shot of Hibiscus Strawberry Syrup
- 1½ shots of Silver Tequila
- 1 - 2 scoops of Salted Lime Sherbet - depends on how much you want! We had 1½ scoops (or store-bought lime sherbet with some sea salt sprinkled on top)
- Lemon lime soda to top
- 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.
- 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!
So, what did we learn today?
You got to know a little bit about Hibiscus!
And found out that it’s pretty amazing! It actually tastes great and can be used for a variety of things – it’s got complex flavours ranging from berry-like to citrus-like flavours. A fantastic source of Vitamin C and has other medicinal properties too.
We learnt how to make a Margarita Ice Cream Float! The salt in the lime sherbet is REALLY important to me. It really brings everything together for a MARGARITA float. If you don’t usually drink your margarita with a salted rim, then you can skip the salt.
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I’ll be sharing my recipe over at –
FoodieFriDIY | Friday Favorites | Fiesta Fridays | Saucy Saturdays
hubba hubba! Now that’s a drink 🙂
Oh my goodness, what a fantastic recipe. I love celebrating Cinco de Mayo and this ice cream float is simply perfect. Thanks for sharing this at Fiesta Friday #117!
This looks so good – I love hibiscus and always think I can’t really get it here but of course can pull apart tea bags as you suggest.
I am just crazed to try this and I love your little videos, too! Incredible! I know I’m not going to be able to get this off my mind!
Thanks for bringing this to Fiesta Friday!
Mollie
Looks delicious. The adult version of a classic, thanks for the idea
Just brilliant I tell you! I have been sharing your post all over. How fun is this! Dessert and a drink. Really you knocked this recipe out of the park. We have roselle here in Asia but really did not know into know that it really is the same thing. Always learning something new here. Keep doing your quick videos they are so fun and make your posts a really fun read. Wishing you a super weekend! PS. Thanks so much for featuring our Sesame miso chicken balls on your #saucy saturday
Thank you so much Bobbi!! 😀 I hope you try it out soon… it’s so perfect for hot days! Thank you so much for this lovely comment! Hope you’re having a fantastic weekend 😀 xox
Unbelievably is the word that comes to mind, as in unbelievably refreshing and amazing sounding! Pinning this one as I type, seriously can’t wait to try this!
Thank you Katie!! 🙂 I’ve finished my batch at home, and already planning to make another!
First of all this looks amazing! And which foodie doesn’t have obsession! Currently I am running high on Arabic coffee. Waiting for strawberry picking to make this amazing drink!
Thank you Suchi! I am loving your obsessions! I have a permanent obsession with coffee – so I need to find out more about Arabic coffee 🙂 The strawberry flavor makes this drink better for sure! Thank you for visiting 🙂
I have been seeing hibiscus everywhere this week! And yet I have not gotten to try it. Even my hibiscus bush bloomed the other day. This drink looks fabulous and I will definitely pin for later. 🙂
Thank you Katie! Hibiscus is really fantastic! Very unique flavours for a flower, and we always have regular hibiscus syrup in the fridge to drink! Thank you for pinning and for visiting! 🙂
Wow.
I’ve made – and iced – hibiscus tea for *years* – I think the tangy flavor is perfect on a hot steamy day. And it is so pretty…
But this! First, just adding strawberries – also tangy, but sweet – and then the layers and layers of other tangy/sweet flavor… My, that looks a treat!
Thank you Anne! Hibiscus is perfect for Summer right? I love drinking it too! I hope you try it as a soda float too – it’s a whole new experience! 🙂 Thank you so much for visiting!
I want ALL of that in my life. Right now. Please, and thank you. 🙂
My mouth is hanging open! Is it wrong that I want this drink in the middle of the day? So gorgeous, and I won’t be able to stop thinking about the salted lime sherbet…nice post!
Thank you Andrea! I don’t blame you because I was drinking it in the middle of the day yesterday too! 😀 The Salted Lime Sherbet recipe is up now too! Thank you so much for visiting!
These look amazing! I love the little videos too 🙂
this looks wonderfully refreshing! I loved reading about your experience with hibiscus! I’m from Mexico so we use the flower often in our cooking but I never thought to use it as play blood lol!!
Thank you Natalia! It does make a great blood substitute when we played dramatic make believe games! 🙂 But I prefer drinking it now!