Frozen hibiscus margarita
Prep time: 10Total time: 
Frozen hibiscus margarita
A vibrant twist on the classic margarita, using hibiscus tea. Chilling the glasses before serving helps to avoid separation
Prep time: 10Total time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 5 Good Earth Hibiscus, Rose and Sweet Berries Tea Bags
- zest of 1 lime
- pinch of sea salt flakes
- 120ml tequila
- 60ml triple sec
- juice of 2 limes
- 1 tbsp runny honey
Step by step
-
Steep 5 the teabags in 500ml just-boiled water for 3 minutes. Remove the tea bags and leave the tea to cool, then pour into ice-cube trays and transfer to the freezer until frozen.
-
Combine the lime zest and a pinch of sea salt flakes on a plate. Cut a wedge from the zested lime and run it around the edge of two glasses, then dip the rims into the citrus salt and chill for at least 30 minutes.
-
To a blender, add the tequila, triple sec, lime juice and runny honey. Whisk together, then add the hibiscus ice cubes. Blend on a high speed until it reaches a slushy consistency. Pour into the prepared glasses, garnish with lime wedges and serve.
The cocktail will separate as it melts but just give it a quick stir or re-blend. To delay separation, chill your tequila, triple sec and glasses ahead of time.
