HIBISCUS Margarita WITH LIME SUGAR
In late summer/early fall, sometimes you will get lucky and find hibiscus roselles at your local farmer’s market. The green leaves are edible and go great in a pesto and the flowers make wonderful syrups, and teas. If you can’t find fresh flowers, you can substitute the dried ones, found in most tea shops.
ingredients
For the Hibiscus Syrup
10-12 fresh hibiscus flowers, buds removed, roughly chopped
2 cups water
½ cup granulated sugar
For the lime sugar
1 tablespoon fresh lime zest
¼ cup granulated sugar
For the Margaritas
Handful of ice
2 tablespoons (1 whole lime) fresh squeezed lime juice
½ cup hibiscus syrup
2 ounces blanco tequila
2 tablespoons triple sec
Makes 2 margaritas
For the hibiscus syrup, place chopped flowers, water, and sugar in a small saucepan. Bring mixture to a boil, take off heat, cover and let steep for 30 minutes. Strain liquid through a fine mesh strainer, let cool completely. You will have extra syrup, keep refrigerated for up to 2 weeks.
For the lime sugar, preheat your oven to the lowest setting. Lay lime zest onto a cookie sheet in an even layer. Place in the oven until the zest is dry but now brown. About 10 minutes. Mix into the sugar and pour mixture on a small plate.
Line cocktail glasses with the lime sugar. Use a lime wedge to rub the glass first so that the lime sugar will adhere to it. Mix all the ingredients for the margaritas into a cocktail shaker. Shake vigorously for 30 seconds. Strain over sugar lined cocktail glasses. Garnish with extra flowers and lime wheels.
