By Manzanillo Sun Writer on the July 2019 Edition
Hibiscus Tea Concentrate
✓ 3 cups filtered water
✓ 3/4 cup dried hibiscus flowers
✓ 1/4 – 1/2 cup sweetener of choice (or to taste, could use 1/2 agave, 1/2 cane sugar)
For 2 Margaritas
✓ 5-6 ice cubes
✓ 1/2 cup hibiscus tea concentrate
✓ 1 large lime (juiced – 1 large lime yields ~3 Tbsp)
✓ 2 ounces silver tequila (2 ounces equals ~4 Tbsp)
✓ 1 Tbsp. agave nectar (optional)
This drink starts out with the hibiscus tea concentrate made from hibiscus tea, water and your sweetener of choice.
The whole process is quick and painless and yields a gorgeous, deep magenta hibiscus tea concentrate perfect for adding a floral, tart-sweet punch to your favorite cocktails.
5-Ingredient Hibiscus Margaritas
Simple 5-ingredient margaritas infused with hibiscus tea concentrate, giving it the perfect tart, sweet finish. Complex, delicious, and pairs especially well with Mexican food
To make the hibiscus tea concentrate, bring 3 cups water to a boil, add hibiscus tea, stir, remove from heat and let steep for 30 minutes.
Strain into a jar or glass container using a fine mesh strainer and add sweetener to taste. The author found 1/3 cup (amount as original recipe is written, adjust if altering batch size) was about the right amount, using half agave nectar, half cane sugar. Stir to dissolve and let cool.
To make two margaritas, add ice, cooled hibiscus tea concentrate, lime juice, tequila and 1 Tbsp. agave nectar (optional, amount as original recipe is written, adjust if altering batch size) to a cocktail shaker and shake vigorously to combine.
Pour over two glasses with ice. Salt or sugar rim is optional. Garnish with lime wedge. If too strong, dilute with a splash of sparkling water.
Store hibiscus concentrate covered in the fridge for up to 2 weeks, though best when fresh.
Source (article and images): Minimalist Baker
Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009