Hibiscus Margarita
These few words are how I describe the flavor of hibiscus flowers. These edible plants are such a perfect way to add a curious twist to your favorite margarita recipe.
Hibiscus plants are known for their large, colorful flowers. While these lovely blossoms decorate any garden space they also have other uses. Hibiscus tea, also called sour tea because of its tart taste, is made from a mixture of all parts of the hibiscus plant including the petals, the leaves, and the dark red cup-shaped centers of the flowers. Hibiscus has been used by different cultures as a remedy for several ailments. Egyptians used hibiscus tea to lower body temperature, treat heart and nerve problems, and as a natural diuretic.
So mix up this hibiscus margarita knowing that it’s not only good, but good for you! Wink, wink.
Hibiscus Tea
INGREDIENTS
3 cups water, boiled
3/4 cups dried hibiscus flowers
1/4 cup simple syrup
DIRECTIONS
Bring water to a boil, add hibiscus flowers to a quart glass jar, pour in water and simple syrup.
Steep for at least 30 minutes.
Hibiscus Sugar
INGREDIENTS
4 tablespoons sugar
2 tablespoons dried hibiscus flowers
DIRECTIONS
In clean coffee grinder (I have one dedicated just for herbs) grind flowers to medium consistency.
On a saucer add sugar and ground flowers, mix to combine.
Margarita
INGREDIENTS
4 large ice cubes
1/2 cup hibiscus tea concentrate
1 large lime, juiced
2 ounces tequila
1 ounce simple syrup
Lime, cut in to wedges
DIRECTIONS
In a cocktail shaker add in tequila, hibiscus concentrate, lime juice and simple syrup. Shake to combine thoroughly.
Rim the glass with a lime wedge and roll lip of the glass in the sugar-ground hibiscus mixture.
Add ice to the glass, pour in the margarita mix, add a lemon wedge and a straw. Cheers.
Yield: 2 Servings
Serving suggestion: Grind up dried floral hibiscus flowers and mix with sugar to use for the most perfect rim.
