As the weather gets warmer frozen drinks get more and more appealing. Add the tart and floral flavor of hibiscus and the color and taste get more appealing as well. This simple twist on a classic margarita is ready in a flash once you've made the syrup, and is a perfect pairing for a warm afternoon, and some tasty snacks.

Hibiscus Margarita

Christian Leue

Servings/Yield

2

Category

Drink

Hibiscus Margarita

Ingredients

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    • 2 ounces of blanco tequila

    • 3/4 -1 ounce hibiscus syrup (depending on your preferred level of sweetness)

    • 1 ounce fresh lime juice

    • 2/3 cup ice

    Directions

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      1. In a small saucepan with a lid bring one cup of water to a boil, add the sugar and hibiscus and stir well. Once it comes back to a boil cover the pot with the lid and let the syrup cool overnight to infuse.

      2. The next morning, warm the syrup to make it easy to pour, then strain through a coffee filter and pour into a clean bottle. Allow to cool, then store in the refrigerator where it will keep indefinitely. If you'd like to re-use the hibiscus see below for an idea.

      3. Due to the sugar content the syrup may crystallize over time, you can simply heat the bottle in hot water and then shake to redissolve.

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      1. Mix the liquid ingredients together and taste. Adjust for sweetness, remembering that it will be diluted by the ice.

      2. Add the liquid to a blender‡, followed by the ice. Blend on low speed for 10 seconds, then high until slushy. See below for blender notes, to get the perfect texture you may need a more powerful blender.

      3. Divide between two small glasses (the ones pictured are about 8 ounces and serve with straws. I like making them on the smaller side so they stay the perfect consistency throughout the time you're drinking them.

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