This frozen hibiscus margarita is perfect for sipping in the sun in the springtime sunshine!
I know, the first day of spring is a few weeks off, but we’ve been having some peeks at spring weather here in Atlanta. Spring is my favorite season by far, because it means the end of shivering my way through winter and the start of sunshine, shorts, and porch-sitting with a tall, cold hibiscus margarita.
We have a big hibiscus bush in our backyard that Dave has done an amazing job nurturing through quite a few Atlanta winters. I always thought of hibiscus as a south Florida plant, and the one in our back yard makes me feel a little bit nostalgic for the house where I grew up. Down south, it was basically shorts weather all year-round, so a hibiscus margarita is sort of a taste of my sub-tropical roots.
My friend Jeanee from Finely Crafted first introduced me to hibiscus in cocktails. She has made lots of yummy flowery concoctions of the years, so when I was thinking about cocktails for warmer weather, she’s a big part of what brought a hibiscus margarita to mind.
On my hunt for inspiration, I kept finding sweet hibiscus tea syrups as the base, but I don’t like a lot of refined sugar with my booze, if I can avoid it. Instead, I decided to get the sweetness and a little bit of texture from whole frozen peaches, smoothie style. It was the correct decision.
- 1 bag hibiscus tea
- 1 cup boiling water
- 1 cup frozen sliced peaches
- 1 1/2 ounces gold tequila
- 1 teaspoon lemon juice, optional
- 10 ice cubes
- Steep your bag of tea in the boiling water for at least 7 minutes. You want your tea to be nice and strong, so the hibiscus flavor shines! Remove the bag, and set the tea into the refrigerator to cool. You don’t want to melt your ice and thaw your fruit with boiling hot tea!
- Put the tea along with all of the remaining ingredients into your blender or food processor, and puree until smooth. Serve immediately, preferably while sitting in a sunbeam on a patio.