Hibiscus Margarita Sorbet
Hibiscus Margarita Sorbet
You’ll go loco for this Hibiscus Margarita Sorbet, made with dried hibiscus flowers, fresh lime and a splash of tequila.
Ever since I created a Blackberry Hibiscus Kombucha Shrub for Health-Ade a few months ago, I’ve been racking my brain for a delicious way to use up the leftover hibiscus petals.
I tried making a hibiscus pavlova, but when I powdered the petals and added them to the egg whites it turned the meringue blue! Go figure. So it was back to the drawing board. But, as soon as I’ve mastered that hibiscus pavlova you’ll be the first to know.
Then one day the idea for this hibiscus margarita sorbet struck me like lightning, and not a moment too soon, with Cinco de Mayo right around the corner!
All you need to make this Hibiscus Margarita Sorbet is:
- Dried hibiscus flowers
- Lime juice
- Lime zest
I’m swooning over the intense fuchsia hue, and the flavor is unmistakably floral and zesty.
I definitely wanted this hibiscus margarita sorbet to taste like a margarita, so I went light on the sugar and heavy on the lime juice and lime zest. And don’t worry, I didn’t forget the tequila! A couple of tablespoons is all you need. The boozy flavor is noticeable without being overpowering, and as an added bonus, the alcohol keeps your sorbet nice and soft.
I won’t judge if you want to sneak in an extra splash or two come cocktail hour!
I made this Hibiscus Margarita Sorbet as part of Margarita Week, a blogger collaboration happening now through Cinco de Mayo! For mucho mas #margaritaweek inspiration, check out all the recipes in this collaboration, created by Kate from Hola Jalapeño!
Winter Sorrel (Hibiscus) Margarita
14 Feb, 2018 Winter Sorrel (Hibiscus) Margarita Joanne Rappos drinks cocktails, hibiscus
I wanted to share one last recipe made with fresh sorrel and I’m glad it’s a drink recipe. My husband loves all things sorrel thus the flood of sorrel’ly things during the season. Its such a beautiful flower/plant which is also known as the roselle plant and is part of the hibiscus family. I wanted a bit of a different drink as opposed to the usual mix. So I thought a margarita might be the way to go. I’m so glad I went that route cause it turned out great. It’s refreshing and making the simple syrup is perfect when the fresh sorrel is available. It can also be made with the dried sorrel as well.
Before I get into the recipe though, I wanted to tell you a little about the health benefits of sorrel. There’s a bit of a long list and one of my favorite benefits is that it’s very high in vitimin C making it immune Boosting and also perfect in a hot toddy (recipe for hot toddy here). I also learned that it’s beneficial for lowering blood pressure, normalizing blood sugar, regulating uric acid, lowering cholesterol, excellent for coughs (another benefit of using it in a hot toddy- just saying), great for skin, weight management and regulating metabolism. A long list indeed. It’s a super plant with a dazzling colour and a tart, subtly floral flavour that I have grown to love.
I say this is my last recipe but I do have a way of preserving the fresh flavour past the season, so I say last very loosely. There are a few ways to do this. The petals or sepals can be dried by completely dehydrating them either out in the open air with good air circulation, or at a low heat in the oven or with a dehydrator. You can also freeze the petals for later use, something my friend does and shared with me. She peels away the sepals and calyces from the seed, washes them well, allows them to dry of moisture and places them on a baking sheet and freezes them for an hour or so, then stores them in small batches in airtight bags or containers in the freezer. When she wants to brew a fresh batch she pulls out her frozen stash and boils it like it was fresh.
You can also make the simple syrup and freeze it in ice cube trays. A couple of the ice cubes in a glass of rum and soda will make the best cocktail in a pinch along with this margarita. If you’re using the frozen simple syrup you can easily blend it making this an icy margherita. Totally fabulous ways of retaining fresh sorrel flavours even after the season is done and gone.
Now that you know a little about that sorrel here is another delicious way to use it! Hope you enjoy!
- 1 1/2 oz tequila
- 1 oz of sorrel simple syrup (recipe below)
- 1/2 oz of honey or agave
- Cinnamon and sugar mixture for the rim in a shallow bowl
In a cocktail shaker combine all the ingredients with ice and shake vigorously.
Rub the edge of your serving glasses with lime juice using a lime wedge, dip the edge of glass into the cinnamon sugar mix to 1. coat the rim of the glass. Repeat for each glass.
Pour cocktail over ice and garnish with a lime wheel or wedge.
Sorrel (Hibiscus) Simple Syrup
- 1 cup fresh or dried sorrel
- 2 cups water
- 1 cinnamon stick
- 4 whole cloves
- 1/2 inch fresh ginger sliced
- 2 slices of orange or lime plus the peel
- 1 cup of Demerara sugar
Remove the petals off the flower and rise them well if using fresh
Place the fresh or dried sorrel In a medium sized saucepan along water, cinnamon, cloves, ginger and orange slices and peel and and bring everything to a boil on medium
Once boiling lower the heat to a simmer and lower to simmer stirring often for approx 5-10 minutes. The water will turn a nice deep red.
Add the sugar and increase the temp to bring it to boil. Once boiling again reduce the heat again and let simmer for another 10 minutes.
Turn off the heat and let cool completely and then strain into a glass container and store refrigerated. Will keep for up to two weeks. (You can let it rest over night and strain in the morning for a more intense flavoured simple syrup)
Adapted from Food52
![Winter Hibiscus Margarita](/images/uploads/2018_02_14_winter_sorrel_margarita_7.jpg)
Маргарита с гибискусом
Просмотр галереи 5 фото
Простая маргарита из 5 ингредиентов, настоянная на концентрате чая из гибискуса, придающая им идеальное терпкое сладкое послевкусие. Сложный, вкусный и особенно хорошо сочетается с мексиканской кухней
Маргарита с гибискусом
- 3 стаканы фильтрованной воды
- 3/4 стаканы сушеных цветов гибискуса
- 1/4 — 1/2 стакан подсластителя по выбору
- 6 ледяных кубиков
- 1/2 стакан концентрата чая из гибискуса
- 1 крупный лайм
- 60 граммы серебряной текилы
- 1 столовая ложка нектара агавы
Чтобы приготовить концентрат чая из гибискуса, доведите до кипения 3 стакана воды, добавьте чай из гибискуса, перемешайте, снимите с огня и дайте настояться 30 минут
Перелейте в банку или стеклянную емкость с помощью мелкоячеистого сита и добавьте подсластитель по вкусу. Перелейте в банку или стеклянную емкость с помощью мелкоячеистого сита и добавьте подсластитель по вкусу.
Чтобы приготовить две маргариты, добавьте лед, охлажденный концентрат чая из гибискуса, сок лайма, текилу и 1 столовую ложку нектара агавы (необязательно // количество, как указано в оригинальном рецепте // отрегулируйте при изменении размера партии) в коктейльный шейкер и энергично встряхните, чтобы смешать
Залить два стакана льдом. Соль или сахар по желанию. Украсить долькой лайма. Если слишком сильно, разбавьте небольшим количеством газированной воды
Храните концентрат гибискуса закрытым в холодильнике до 2 недель, лучше всего в свежем виде
Размер порции 100
Количество на порцию Калории 171 Калории из жира % Суточная норма * Всего жиров 1g 2 % Насыщенные жиры g Трансжиры g Холестерин mg Натрий mg Калий mg Всего углеводов 27g 9 % Пищевые волокна g Сахар 24g Белки 2g 4 % Витамин A 0 % Витамин C 0 % Кальций 0 % Железо 0 % Витамин D 0 % Витамин E 0 % Витамин K 0 % Тиамин 0 % Рибофлавин 0 % Ниацин 0 % Витамин B6 0 % Фолиевая кислота 0 % Витамин B12 0 % Биотин 0 % Пантотеновая кислота 0 % Фосфор 0 % Йод 0 % Магний 0 % Цинк 0 % Селен 0 % Медь 0 % Марганец 0 % Хром 0 % Молибден 0 % Хлорид 0 %
* Процент дневной нормы основан на диете в 2000 калорий. Ваша дневная норма может быть выше или ниже в зависимости от ваших потребностей в калориях
Карточка рецепта сделана
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Hibiscus Aperol Margarita
If there’s one thing we’ll never tire of, it’s floral cocktails. It brings two of our favorite things together, as one. Can you beat that?
And, luckily, our blogger friend Gabi Valladares of By Gabriella agrees with us. So, she went ahead and created this colorful and flavorful Hibiscus Aperol Margarita. Read on to find out how to make your own!
«If I could work flowers into every little thing I create, I so would. I think they’re perfect in spring and summer for bringing the outside warmth in, and in the fall and winter for keeping things bright and cheery when the outside looks positively bare.»
«I know that spring is often the season when everyone starts breaking out colorful, fruity cocktails. However, I’d like to make the argument that we should be doing this all year long! What better reminder that sunny days are ahead than a bright pink margarita? Plus it uses citrus, which is at its peak in winter. It’s a sign, don’t you think?»
«This Hibiscus Aperol Margarita is my own little rendition of my favorite cocktail over at Octane — a sweet neighborhood café/bar. Yes, we have lots of those café/bar hybrids in Atlanta. It’s the best. Anyways, they’ve got a divine hibiscus aperol margarita on the menu and I couldn’t help but create my own version at home. I hope you’ll enjoy it, too!»
Hibiscus Aperol Margarita
- 1/2 cup cooled hibiscus tea
- 2 ounces tequila
- .5 ounce Aperol
- 1 ounce freshly squeezed tangerine juice
- .5 ounce freshly squeezed lime juice
- .5 ounce agave syrup
- 3 makrut lime leafs (or use mint if you can't find these!)
- 2 lime wheels
- Add tea, tequila, Aperol, citrus juices, agave, and 1 lime leaf in a tumbler.
- Add ice and shake vigorously for 20 seconds.
- Pour into glass and add ice.
- Garnish with lime wheel and lime leafs.
«You may want to note that this recipe makes two Hibiscus Aperol Margaritas, so you may want to invite a friend over. Or, alternatively, enjoy both for yourself! I wouldn’t blame you one bit.»
«And, if you really want to get fancy — here’s a quick recipe for homemade citrus salt to add to the rim of your glass.»
- Zest from 1/2 of a tangerine
- .5 ounce salt
- Zest your tangerine and add it to your salt.
- Mix until combined.
- Rim your glass with lime juice and dip in citrus salt.
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Hibiscus Orange Margarita Recipe
This Hibiscus Orange Margarita Recipe is a great way to dress up a classic. Hibiscus Orange simple syrup with fresh lime and orange juice make an amazing sweet and sour combination. This is the perfect compliment to your favorite tequila, and fun drink to mix up for a party.
Beautifully layered Hibiscus Orange Margarita with a salt, sugar, and chili powder rim.
Making the Perfect Margarita
Making a good drink is about getting all of the elements right. Margaritas in particular have to have just the right balance of salty, sweet, and sour to compliment the tequila.
There is Nothing Simple about the Flavor of this Hibiscus Orange Simple Syrup!
Before I started mixing, I had to make a simple syrup. I like to make my simple syrup for a margarita and use fresh juices. Simple syrup is actually really simple to make. It is simply 1 part sugar and 1 part water heated until the sugar is fully dissolved. I’ve punched this one up by infusing it with orange zest and hibiscus flowers. It is very easy to make, but the flavor is rich and complex. It is also a really beautiful color of pink.
Orange Hibiscus Simple Syrup is a beautiful shade of pink.
For a perfect Margarita it is all in the mix.
Start With The Rim!
A classic margarita is rimmed with lime and coarse salt. The flavor on the rim of the glass is the introduction to all of the flavors that follow. For this Hibiscus Orange Margarita Recipe, I’ve changed it up a bit by mixing my course salt and sugar in equal parts and then sprinkling red chili powder in the mix. I adhere this to the glass with the juice from and orange wedge.
Ice Ice Baby!!
Next I fill the glass with ice. I use an Old Fashion glass for a margarita on the rocks. You want to avoid that big round glass on a stem called a Coupe Glass. That is for cocktails served without ice or the frozen margarita. I like to leave the ice in the glass and a stemmed glass will be too unstable.
Get out your glass and really fill it with ice. A good margarita should be really cold. When you think your glass is full, give it a shake and add a few more cubes.
Like women and children the tequila is added first. Next add the fresh lime juice and orange juice. Finally add the Orange Hibiscus Simple Syrup. For this recipe, I like to leave everything unmixed and serve it with the layers showing. The heavy simple syrup sinks to the bottom and makes for a pretty show stopping presentation. You can add a swizzle stick and let your guest stir it themselves once it has been beautifully presented.
Single Serving Hibiscus Orange Margarita.
«One tequila, two tequila, three tequila, floor. «
Serve this Hibiscus Orange Margarita at your next party with The Best Guacamole Recipe!