Cinco de Mayo is coming up and this margarita is perfect! For this recipe I used my ice cream machine to get these margaritas nice and icy. I hate when margaritas are watered down, which is why I hate adding regular ice cubes. When you use this method, your margarita can also double as a dessert. After about 15-20 minutes in the ice cream machine, the mixture is the perfect consistency for a great margarita. If you freeze the mixture, it becomes refreshing hibiscus margarita sorbet. Try serving the frozen sorbet with a little tequila or champagne on top.
Frozen Hibiscus Margaritas
- 1 cup water
- 2 tsp dried hibiscus flowers
- 1 vanilla bean, split
- ½ cup sugar
- Zest and juice of 3 limes
- Juice of 1 orange
- ½ cup tequila
Place hibiscus flowers and vanilla bean in a saucepan with the cup of water and bring to a boil. After water is boiling remove from heat, cover, and let sit for 20 minutes. Strain mixture to remove hibiscus flowers and vanilla bean. Add mixture back to pan and add sugar. Simmer for about 5 minutes until sugar is dissolved. Remove from heat and add lime zest, lime juice, orange juice, and tequila. Chill mixture until it has cooled completely.
Once mixture is cool, place in your ice cream machine and process according to manufacturers instructions. After about 20 minutes, mixture is ready to serve. You can also freeze and serve as sorbet.
*I used a lime zest mixed with salt to rim the glasses