Hibiscus Margaritas
Hibiscus Syrup
1 cup dried hibiscus flowers
2 cups water
1 cup sugar
1 tablespoon lemon juice
Place all ingredients in a saucepan and bring to a boil over medium-high heat. Boil for 10 minutes until syrup starts to thicken, then turn off heat. Allow syrup to steep for 30 more minutes. Allow to completely cool and then place in the refrigerator in a sealed jar. Will keep for up to 1 week.
To make the margarita:
3 ounces hibiscus syrup
2 ounces crystal tequila (I used Casa Noble)
2 ounces freshly squeezed lime juice
1 ounce agave nectar
1 ounce Grand Marnier
Place all ingredients in a cocktail shaker filled with ice. Shake vigorously and pour into a margarita glass rimmed with salt.
Hibiscus Syrup
1 cup dried hibiscus flowers
2 cups water
1 cup sugar
1 tablespoon lemon juice
Place all ingredients in a saucepan and bring to a boil over medium-high heat. Boil for 10 minutes until syrup starts to thicken, then turn off heat. Allow syrup to steep for 30 more minutes. Allow to completely cool and then place in the refrigerator in a sealed jar. Will keep for up to 1 week.
To make the margarita:
3 ounces hibiscus syrup
2 ounces crystal tequila (I used Casa Noble)
2 ounces freshly squeezed lime juice
1 ounce agave nectar
1 ounce Grand Marnier
Place all ingredients in a cocktail shaker filled with ice. Shake vigorously and pour into a margarita glass rimmed with salt.