You’ll go loco for this Hibiscus Margarita Sorbet, made with dried hibiscus flowers, fresh lime and a splash of tequila.
Ever since I created a Blackberry Hibiscus Kombucha Shrub for Health-Ade a few months ago, I’ve been racking my brain for a delicious way to use up the leftover hibiscus petals.
I tried making a hibiscus pavlova, but when I powdered the petals and added them to the egg whites it turned the meringue blue! Go figure. So it was back to the drawing board. But, as soon as I’ve mastered that hibiscus pavlova you’ll be the first to know.
Then one day the idea for this hibiscus margarita sorbet struck me like lightning, and not a moment too soon, with Cinco de Mayo right around the corner!
All you need to make this Hibiscus Margarita Sorbet is:
- Dried hibiscus flowers
- Lime juice
- Lime zest
I’m swooning over the intense fuchsia hue, and the flavor is unmistakably floral and zesty.
I definitely wanted this hibiscus margarita sorbet to taste like a margarita, so I went light on the sugar and heavy on the lime juice and lime zest. And don’t worry, I didn’t forget the tequila! A couple of tablespoons is all you need. The boozy flavor is noticeable without being overpowering, and as an added bonus, the alcohol keeps your sorbet nice and soft.
I won’t judge if you want to sneak in an extra splash or two come cocktail hour!
I made this Hibiscus Margarita Sorbet as part of Margarita Week, a blogger collaboration happening now through Cinco de Mayo! For mucho mas #margaritaweek inspiration, check out all the recipes in this collaboration, created by Kate from Hola Jalapeño!
Hibiscus Margarita Sorbet
You'll go loco for this Hibiscus Margarita Sorbet, made with dried hibiscus flowers, fresh lime and a splash of tequila.
- 1/2 cup sugar
- 1 1/2 ounces dried hibiscus flowers
- Zest and juice of 2 limes
- 2 tablespoons tequila
Bring 2 cups water and sugar to a boil in a medium saucepan. Stir until sugar is dissolved. Remove from heat; stir in flowers. Cover, and let steep for 1 hour.
Fill a large bowl with ice and water; set aside. Strain syrup, and discard solids. Chill in the ice bath. When cool, stir in lime juice, lime zest and tequila.
Freeze mixture in an ice cream maker. Transfer to a container and store in the freezer.