- Cooking Time:
- Servings: 6
- Preparation Time:
BackstoryI hope you get a chance to enjoy this lovely drink, made from Hawaii's state flower. Maybe at your next BBQ, sitting around in your floral shirt, wearing a grass skirt and a lei.
I typically like my margarita's on the rocks. This one however, is served best blended. And was so good. The flavor reminded me vaguely of sweet cranberries without the tartness. It wasn't floral in any sense.
- 1 cup dried hibiscus blossoms
- 3 cups water
- 3/4 cups sugar
- 1 1/4 cups tequila
- 1/2 cup fresh lime juice
- 1/3 cup orange liqueur
- Lime slices to garnish
- Carefully rinse the hibiscus blossoms in a strainer. Don't be alarmed when the water turns red. And don't worry...there's plenty of that beautiful color left in the blossoms to make your margarita turn this beautiful fuchsia.
- In a medium sauce pan, combine the rinsed hibiscus blossoms, water and sugar. Bring to a boil then reduce the heat and simmer, uncovered for about 15 minutes.
- Strain. Toss out the hibiscus blossoms. They have done their job and met their destiny. Chill the liquid until ready to use.
- Mix together the hibiscus liquid, tequila, lime juice and orange liqueur. At this point, you can either serve it on the rocks, or pour it into a blender filled half way with ice.
- Garnish and serve.