Finally, the weather is moving away from the early spring chill to warm, humid mornings in the upper 60s, growing warmer and then cooling back to the upper 60s in the evening – perfect for enjoying a margarita on the rocks.
My favorite kind of margarita is the hibiscus margarita. Dried hibiscus flowers steeped in sugar water, then mixed with lime juice, triple sec and good silver tequila. It tastes tart like cranberry, but also fruitier like a raspberry or something.
For a recent dinner with my G.I. Jane girlfriends, here’s how I made a monster batch of these puppies:
- 3 cups dried hibiscus flowers (you can find these at most grocery stores in the Hispanic section – I got mine at a Hispanic market)
- 10 c. water (or more, if you want to thin the mixture)
- 2 1/4 c. sugar
- 1 1/2 c. lime juice
- 1 c. triple sec
- Good tequila (Sims brought the Jimmy Buffett brand – who knew he made some!) – you’ll portion this individually, or you can add 3 c. of tequila straight into it, or to taste
Sliced fruit for garnish
Add flowers, sugar and water to a large pot. Bring to boil and then simmer 10 min. Strain into a large pitcher. Mix in triple sec and lime juice. Chill.
To serve, I first mixed a little cayenne pepper with sugar (thanks for the tip, Krissy!). I rimmed the glasses with lime, then dipped them in the sugar mixture. Next, I added two squeezes of lime, then ice, then a shot (or so) of tequila, then poured over the hibiscus concoction. Mix well and garnish with fruit (I used starfruit and limes).
The drinks will be a dark ruby color with flecks of red around the rim and colorful fruit perched on top. Fab!
Delicious and full of antioxidants. Also, the cayenne-sugar rim was a lovely kick that hits you at the back of the throat. If you find the margaritas to be too strong, just lighten them with some water (I did this to actually extend the mix).
Enjoy your next margarita, friends! xoxo