Ingredients

The following ingredients have 2 Servings
  • 3 cups filtered water
  • 3/4 cup dried hibiscus flowers
  • 1/4 - 1/2 cup sweetener of choice ((or to taste // I used 1/2 agave, 1/2 cane sugar))
  • 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))

Instruction

  • 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. I 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. We love this oversized ice cube mold for cocktails. 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.