Ingredients

The following ingredients have 4 Servings
  • ¾ cup water ((175 ml) )
  • ¼ cup dried whole hibiscus flowers ((8 g) )
  • ¼ cup organic granulated cane sugar ((25 g) )
  • 1 medium grapefruit
  • ¼ cup lightly packed coarsely grated fresh ginger ((30 g))
  • ¼ cup strained pink grapefruit juice ((60 ml))
  • 3 tablespoons reposado tequila ((45 ml) )
  • 2 tablespoons hibiscus ginger syrup, above ((30 ml) )
  • 1-2 teaspoons lime juice, to taste ((5-10 ml) )
  • ice
  • sparkling water
  • lime slices or grapefruit wedges, for garnish

Instruction

  • In a small saucepan, combine the water, hibiscus, and sugar. Use a vegetable peeler to pare away the colorful part of the grapefruit skin in long strips. Add these to the pot and bring to a simmer over medium heat. Simmer, stirring occasionally, for 2 minutes. Remove from the heat, add the grated ginger, cover, and steep for 10-20 minutes. Strain through a sieve, reserving the liquid and pressing on the solids to extract all the good stuff. Discard the solids and chill the syrup until cold.
  • To make a paloma, combine the grapefruit juice, tequila, syrup, and the smaller amount of lime juice. Pour into a glass filled partway with ice cubes, and top with a splash of sparkling water. Add more lime if you feel the drink needs it. Garnish with a lime slice or grapefruit wedge if you like, and serve.