Recipe & photography by: @the_bojon_gourmet
Raspberry Hibiscus Margarita
For the Raspberry Hibiscus Puree:
(makes enough for 6 drinks)
1 cup boiling water
2 tablespoons tea-grade hibiscus (or 6 hibiscus tea bags)
3-4 tablespoons sugar
1 cup fresh or frozen raspberries
juice of 1 lime
Steep the hibiscus in the boiling water for 5 minutes. Strain, reserving the liquid and and discarding the hibiscus solids or tea bags. In the pitcher of a blender, combine the hibiscus water, sugar, and raspberries and blend until smooth. Blend in the lime juice. Strain to remove the seeds and chill until very cold, at least 30 minutes and up to several days.
Rub the rim of a lowball glass or tumbler with a lime wedge and dip into the salt.
Fill the glass with ice.
In a small pitcher, stir together the margarita mix, tequila, and raspberry hibiscus puree.
Pour into the glass, adding a squeeze of lime if you like.
Serve garnished with a lime round.