Hibiscus Margarita
Hibiscus brings its earthy, cranberry-esque flavor to this twist on the classic margarita.
Servings 8 ounces
Calories 27kcal
Ingredients
Hibiscus Syrup
- ⅓ cup dried hibiscus flowers
- 1½ cups water
- ¾ cup sugar
Hibiscus Margarita
- 2 ounces blanco tequila
- 1 ounce hibiscus syrup
- 1 ounce lime juice
- hibiscus salt or other coarse salt or sugar, for the rim
- 1 slice lime for garnish
Instructions
Hibiscus Syrup
- Add hibiscus and water to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to a simmer for 15 minutes. Remove from heat.
- Strain the hot liquid through a fine-mesh sieve to remove the flowers and any solids. Measure the remaining liquid, then return it to the pot over medium heat. Measure out the same amount of sugar as the liquid. Stir until completely dissolved.
- Remove from heat and let cool completely.
- Store in a clean, food-safe, airtight container such as a mason jar in the refrigerate for up to 1 month.
Hibiscus Margarita
- Pour some hibiscus salt on a plate. Rub a lime wedge around the edge of a glass. Roll the rim of the glass in the salt to coat the rim.
- In a cocktail shaker filled with ice, add tequila, hibiscus syrup and lime juice. Shake well.
- Strain into the prepared margarita glass. Garnish with a lime slice.
Notes
Make a big batch! Use the +/- buttons at the top of the recipe card to scale the recipe as you need to.
Nutrition
Serving: 1ounce | Calories: 27kcal | Carbohydrates: 3g | Protein: 0.01g | Fat: 0.003g | Polyunsaturated Fat: 0.001g | Sodium: 75mg | Potassium: 7mg | Fiber: 0.01g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.1mg
