Look at these beautiful, deep-dark red hibiscus cocktails. They were ALMOST too beautiful to drink. You see I wrote almost– because I definitely did have one of these beauties. Hibiscus favored anything-tea, desserts, you name it, are so very delicious. I adore the sweet, tart floral flavors. I actually bought some hibiscus-rose syrup a while back and made this lovely cocktail, but I really wanted to make my own (plus the cost is definitely much better).
When I opened this bag of dried hibiscus flowers my house smelled heavenly. And the syrup, oh my, the syrup was so fragrant. You could actually smell the sweet-tartness of the syrup when you walked into the kitchen. I knew that it would make the perfect margarita–and I am definitely a margarita connoisseur. You can order these dried hibiscus flowers here. I have a few hibiscus plants, but I figured that I would have to collect hibiscus flowers for about 10 years to have enough to eventually make some syrup.
Oh, wow this syrup–it was so dark that it almost looked black. Absolutely beautiful. I think you are going to love these margaritas. I can’t wait to make all kinds of cocktails with this syrup so stay tuned.
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:
Place all ingredients in a cocktail shaker filled with ice. Shake vigorously and pour into a margarita glass rimmed with salt.