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This homemade hibiscus liqueur has a deep garnet color and a bright, fruity flavor that makes it the perfect addition to any cocktails. It’s also incredibly easy to make, requiring just 3 simple ingredients. Perfect for a refreshing drink any time of year!
This beautiful bright red liqueur is a must-try! I’m always shocked by how quickly the color develops and the hibiscus adds a bold fruity flavor unlike anything else.
We like to enjoy it chilled during the holidays or to add a pop of color and flavor to our summer drinks. It’d be great for bridal showers and other special events!
If you already have vodka on hand, you should probably make a couple of other liqueurs while you’re at it. This cranberry liqueur is heavenly during the winter, or try this floral lavender liqueur.
Why you’ll love this hibiscus liqueur recipe
- Can be made with fresh or dried hibiscus
- Gorgeous deep red color
- Tastes similar to fruit punch
- Can be adapted by adding different spices or citrus
- Sippable on its own or add it to cocktails and summer drinks
Ingredients
- Hibiscus – Since I live in Washington, we don’t have access to fresh hibiscus roselles, but I keep a big jar of dried hibiscus leaves on hand for teas and other drinks. You can use either fresh or dried hibiscus. Dried makes it easy to make any time of year!
- Vodka – I like to use a high-quality, 100-proof vodka for a clean extraction and to let the hibiscus flavor stand out.
- Cane sugar – This is key to soften the sharpness of vodka and bring out the full flavor of the hibiscus. It’s optional, or you can use brown sugar for a deeper flavor.
Equipment
To make this homemade liqueur, you’ll need:
- 2 quart mason jars
- Fine mesh sieve
- Funnel
How to Make Hibiscus Liqueur
- Add the vodka, sugar, and hibiscus pieces into the quart jar. Seal and shake thoroughly.
- Shake daily for 1 week, then let the mixture infuse for an additional 2-4 weeks or until the flavor is strong.
- When ready, place the funnel and strainer into the second quart jar and strain out the hibiscus pieces. Use a spoon to gently press any extra liquid out of the pieces.
- At this point, the liqueur is ready and can be used anytime!
Storing Suggestions
Store the liqueur in a sealed bottle at room temperature in a cool, dry, dark place. I usually keep mine in a kitchen cupboard or the pantry. You can also refrigerate it to enjoy chilled.
For the best flavor, use within 6 months.
Tips & Variations
- Make a simple syrup. Instead of tossing the leftover hibiscus pieces, add them all to a saucepan to make simple syrup. Just add equal parts of water and sugar. For this amount of hibiscus, I’d use 1-2 cups of water and sugar.
- Add extra flavor. There are lots of ways to adapt this recipe. Add a cinnamon stick or some pieces of fresh ginger for a warm, seasonal flavor. It’s also lovely with lemon zest or orange peels.
How to Serve
Since hibiscus liqueur has such a fruity flavor, it pairs really well with lemon. I like to serve this with lemonade (or lemon lime soda) with a squeeze of fresh lime juice. It’s like a grown-up hibiscus lemonade.
FAQs
Hibiscus has a fruity flavor similar to a sweet cranberry. It’s very refreshing with citrus, like lemon zest or lime, and is refreshing any time of the year.
Related Recipes
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Homemade Hibiscus Liqueur
Equipment
- 2 quart mason jars
Ingredients
- 3 cups vodka, can replace 1 cup vodka with 1 cup of water
- 1 cup sugar
- 1/2 cup dried hibiscus flowers, If using fresh, use 1 cup of flowers
Instructions
- Add the vodka, sugar, and hibiscus pieces into the quart jar. Seal and shake thoroughly.
- Shake daily for 1 week, then let the mixture infuse for an additional 2-4 weeks or until the flavor is strong.
- When ready, place the funnel and strainer into the second quart jar and strain out the hibiscus pieces. Use a spoon to gently press any extra liquid out of the pieces.
- At this point, the liqueur is ready and can be used anytime!
Notes
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