Rating: 5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 8

Make a welcoming, Caribbean-inspired margarita with fragrant hibiscus blossoms. The slightly tart blossoms steep in a sugar-and-water mixture, resulting in a fresh and tangy drink. Serve over ice, and garnish with lime.

Jeanne Kelley
Recipe by Cooking Light June 2006

Gallery

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup margarita and 1 lime slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place blossoms in a strainer; rinse under cold water. Combine blossoms, water, and sugar in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain; discard blossoms. Cover and chill hibiscus mixture.

    Advertisement
  • Combine hibiscus mixture, tequila, juice, and Triple Sec. Serve over ice. Garnish with lime slices.

Chef's Notes

Hibiscus blossoms can be found at Latin grocery stores. Boiling the blossoms in a sugar-water mixture and then steeping infuses more flavor than just steeping them in warm water. This drink is especially good when made with premium-quality tequila.

Nutrition Facts

205 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.1g; carbohydrates 24.7g; fiber 0.1g; cholesterol 0mg; iron 0mg; sodium 3mg; calcium 4mg.
Advertisement
Advertisement