Hibiscus margarita
This pretty pink margarita is gently aromatic from hibiscus which work so well with the other sweet-tart flavors.
Servings: 1
Calories: 215kcal
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Ingredients
- 1 ½ fl oz tequila
- ½ fl oz triple sec
- ¾ fl oz fresh lime juice
- ¾ fl oz hibiscus syrup
Instructions
- If you'd like to add a salt rim, rub the rim of your serving glass with lime juice then place a ring of salt about the same size as the rim of the glass on a small plate and dip the rim in the salt. Turn a little as needed to have salt stick evenly then carefully turn over glass. You can also add a little cut hibiscus flowers on the side, as I did here, using lime to stick them on but note they don't stick as well and I don't recommend eating them (as you can the salt).
- Place the tequila, triple sec, lime juice and hibiscus syrup in a cocktail shaker with a few cubes of ice. Cover and shake to chill well.
- Strain into a glass, over more ice and serve.
Notes
You can make hibiscus syrup by combining ½ cup (120ml) water, ½ cup (100g) sugar and ¼ cup (20g) cut hibiscus and warming to dissolve the sugar. Leave to steep, strain then store until needed - use link above for more detailed description on making it and other ideas to use the syrup.
Nutrition
Calories: 215kcal | Carbohydrates: 24g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Sodium: 15mg | Potassium: 47mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 12IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg
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