This gorgeous cocktail is great to serve at holiday gathering just double or triple the recipe as needed. You can also make a large pitcher/jug up ahead of time and then just add the tequila or sparkling water and ice before serving. If you enjoy a little heat in your cocktails, you can add a slice or two of jalapeno or hot chili to the shaker. Careful not to make it too spicy.
TIP To make a refreshing non-alcohol version of the Cranberry Hibiscus Margaritas omit the tequila add a little sparkling water in its place when serving (to taste). Do not add the sparkling water to the cocktail shaker or it could bubble over, just add to the glasses before serving. I suggest using approx. ½ cup tequila per two servings; however, you can use more or less as desired.
NOTE I suggest making the hibiscus syrup a day ahead or at least an hour ahead so it has time to chill. However, you can quickly chill it by pouring some of it in a heat proof glass dish and placing in the refrigerator or freezer room permitting.
SERVES: 2
PREP TIME: 15 minutes (plus 20 minutes to overnight for the hibiscus syrup)
Ingredients for Hibiscus Simple Syrup
- 2 cups filtered or spring water
- ½ cup organic raw sugar, maple syrup or honey (to taste)
- ½ cup dried hibiscus flowers or ¼ cup hibiscus tea (loose)
- 1 small piece of ginger, grated (approx. 2.5cm/1in)
Ingredients for Cranberry Hibiscus Margarita
- 2 – 3 tbsp hibiscus syrup (recipe above)
- ¼ cup cranberry juice
- 2 tbsp fresh lime juice (to taste)
- ½ cup tequila (or sparkling water for mocktail)
- 2 cups ice (more for serving, optional)
- fine sugar or fine raw sugar (optional, for rimming glasses)
Method for Hibiscus Syrup
Bring all ingredients to a boil, reduce heat and let simmer for approx. 10 minutes until the raw sugar or honey has melted and the flowers have softened. If using hibiscus tea bring to a boil then let steep. Cool for at least 10 minutes then strain the syrup into a glass jar or glass container with a lid and refrigerate.
Method for Making Margarita
1. Prepare all the ingredients for the margaritas and then rim the glasses with organic fine sugar or raw sugar, if desired. (see method below)
2. Fill a cocktail shaker or large jar, with a lid, half way up with ice and pour in the hibiscus syrup, cranberry juice, lime juice and tequila then shake well. Taste to see if you would like to add a little more hibiscus syrup, lime juice and/or tequila and then shake again.
3. To sugar rim the glasses: Pour 2 tbsp hibiscus syrup or cranberry juice onto a flat plate and spread around a little. On another flat plate, pour about 2 tbsp of sugar and spread around the plate a little. Dip the rim of each glass in the syrup/juice, then dip in the sugar and tap the glass lightly to remove excess sugar. Set glasses aside while you make the margaritas.
4. You can strain and serve the drinks straight up or pour over fresh ice cubes in the glasses. Serve with lime slices or wedges and/or frozen cranberries. If using sparkling water in place tequila add to the glasses after you have shaken the other ingredients.
Sending joy.
You may love Chef Kate’s cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love.
Kate uses local organic and sustainable ingredients in her tasty and nutritious recipes, also including superfoods and medicinal herbs in her dishes to create healthy and nourishing food for the body, mind, and spirit.
This healthy and delicious recipe was created and shot by Holly Kent
Holly is a food writer and photographer that calls Melbourne, Australia, home.
