A lovely summer cocktail with tangy Hibiscus, sweet blueberries and refreshing margaritas!
Here is the Blueberry-Hibiscus Margarita recipe:
Blueberry-Hibiscus Margaritas for a Crowd
1/2 cup hibiscus tea (recipe follows)
1 cup freshly squeezed lime juice
2 cups tequila
3/4 cup Cointreau
About 1 pint blueberries
First, make the hibiscus tea.
6 cups water
2 ounces dried hibiscus flowers
3/4 cup sugar
Bring the water to a boil and add the sugar and the hibiscus. Stir for one minute. Let steep for two hours. Drain the hibiscus flowers and chill the tea in the refrigerator.
To make the drink, combine the hibiscus tea, lime juice, tequlia and cointreau and stir. Place several blueberries at the bottom of a low-ball glass and muddle them to release their juice. Fill the glass with ice, pour the margaritas over the ice and stir. Float a few blueberries on top for garnish.
Serves 10 to 12.