Cay’s Hibiscus Salt Rim

Name: Cay’s Hibiscus Salt Rim
Yield: about 2 tablespoons
Ingredients: 2 tbsp flaky or fine sea salt; ½–1 tsp dried food-grade hibiscus petals (roselle), fully dried; Optional: ¼ tsp superfine sugar to soften the tartness

A ruby-colored tangy floral salt made from dried culinary hibiscus and sea salt for palomas and margaritas.

Makes about 2 tablespoons of rim blend

Ingredient-focused illustration of Cay’s Hibiscus Salt Rim

Illustrative cocktail photo, not a photograph of the actual homemade blend.

WHAT YOU NEED

Ingredients

2 tbsp flaky or fine sea salt
½–1 tsp dried food-grade hibiscus petals (roselle), fully driedshop ↗
Optional: ¼ tsp superfine sugar to soften the tartness

LET’S MAKE IT

Instructions

Use edible dried hibiscus sold for food or tea; ensure the petals are fully dry.
Pulse the hibiscus petals in a clean, dry herb grinder until finely broken down.
Blend the ground hibiscus with sea salt and optional sugar.
Moisten the glass rim lightly with lime or grapefruit and dip into the blend. Store leftover dry mix airtight away from steam.