Hibiscus Strawberry Margarita Ice Cream Float

Strawberry lime ice cream float served in a tall margarita glass with a straw.

Hibiscus Strawberry Margarita Ice Cream Float

Course: Cocktails, Desserts

Cuisine: Latin American, Mexico, Mixed

Prep Time: 25

Cook Time: 25

Overnight cooling: 8

Total Time: 8 50

Servings: drink

Calories: 381kcal

Author: Dini Kodippili

This Hibiscus Strawberry Margarita Ice Cream Float is simple to put together and is bursting with delicious fruity, citrus and strawberry flavor. And it's topped with a salted lime sherbet (margarita ice cream) and lemon lime soda.

Print Recipe

Ingredients

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

2 cups water
¾ cup sugar
1 lb sliced strawberries
1 oz dried hibiscus flowers or equal weight in hibiscus tea bags

Margarita Ice Cream Float

1.5 Hibiscus Strawberry Syrup
2.25 fl oz shots of Silver Tequila
1 scoop Salted Lime Sherbet or store-bought lime sherbet with some sea salt sprinkled on top
Lemon lime soda to top

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!

Notes

Note - if the syrup is too thin, you can let it simmer a little longer to make it thicker.

Nutrition