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1 cup of filtered of mineral water
2 cups raw sugar
3 Tbsp dried hibiscus blossoms
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
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.
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.
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.
Mix the liquid ingredients together and taste. Adjust for sweetness, remembering that it will be diluted by the ice.
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.
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.
‡ I have this blender at home, which I prefer for drinks as it's easy to use and even has a frozen drink button you can just push. Any high speed blender should work great for frozen cocktails.
• Want more depth and complexity in the cocktail? Try adding 1/4 tsp of Orchidea N34 and a few ripe strawberries for a delightful spring twist.
• Alcohol free: For the tequila substitute 2 ounces of cold water, a few small slices of jalapeño pepper, and a pinch of salt.
• Blush chai from leftovers: To 8 cups of water add a few slices of fresh ginger, a dozen crushed green cardamom pods, and optionally a big pinch of white peppercorns. Boil for 5 minutes, remove from the heats and allow to cool slightly, then add the leftover hibiscus and 3 tablespoons of white tea, stir, and allow to steep for 5 minutes. Strain and add sweetener as you like to this simple chai (it will already be mildly sweet from the residual syrup on the hibiscus).
• The syrup is great over ice cream, added to salad dressings or fruit salad, and to braises to add a subtle sweetness and acidity.
• I also love using it to add a bit of acidity and sweetness to savory preparations, for example in marinades or mixed into kofte,
Food images and recipe © Christian Leue.
Questions? Contact christian@laboiteny.com
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