¡Hola! ¡Hola! ¡Feliz Martes!
Today we’re making blueberry hibiscus margaritas!
This is a recipe I developed for OXO earlier this year that deserved to live on the blog. The bulk of the work for recipe goes into make the blueberry hibiscus simple syrup but I love that you can use this syrup for a handful of drinks! If you don’t drink alcohol, you can mix a bit of the simple syrup with an ounce of fresh lime juice, then just top it off with cold seltzer for an easy soda, or if tequila isn’t your thing, mix it with fresh lime juice, cold seltzer and vodka for a spritzer!
Pair this margarita with my beer braised chicken tinga tacos!
I’m keeping this post easy breezy beautiful today, but If you have a chance to stop at the farmer’s market this weekend, take advantage of berry season and grab some fresh blueberries for this!
Blueberry Hibiscus Simple Syrup
Ingredients
- 1¾ Cups Water
- 1 Cup Granulated Sugar
- ½ Cup Dried Hibiscus
- ½ Cup Blueberries
Instructions
- In a small saucepan over medium heat, whisk together the water and sugar. Add the dried hibiscus and let it come to a simmer. Once it reaches a simmer, let it cook for 3 minutes, then use a slotted spoon to remove the hibiscus. Add the blueberries, then let cook for 5 minutes. Remove from heat and let cool completely.
- Transfer the mixture over to a blender, then blend for 30-40 seconds until smooth. Strain and store in an airtight bottle or container in the refrigerator.
Blueberry Hibiscus Margarita
Ingredients
- 3 Oz. Blueberry Hibiscus Simple Syrup
- 2 Oz. Tequila Silver
- 1½ Oz. Fresh Lime Juice
- ½ Oz. Triple Sec
- Lime Wedges , for garnish
- Blueberries , for garnish
Instructions
- In a cocktail shaker filled with ice, add the simple syrup, tequila lime juice and triple sec. Shake vigorously for 10 seconds, then pour in a short glass over ice. Garnish with a lime wedge and blueberries.
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