For the cocktail:
1.5 ounces tequila
1/3 cup hibiscus simple syrup (see below)
1 tablespoon lime juice (from 1/2 lime)
Optional salt for rim of glass
For the hibiscus simple syrup:
2 cups water
1/4 cup agave syrup
1/4 cup cane sugar
1/3 cup dried hibiscus flowers (found online or at most tea shops)
1 cup frozen Wild Blueberries
1 teaspoon lime zest (from 1/2 lime)
- In a small saucepan, heat water, agave, and sugar until just before boiling. Remove from heat, add hibiscus flowers, cover with lid, and let steep for 15 minutes.
- Using a mesh sieve, strain hibiscus concentrate and discard flowers. Add concentrate to high-speed blender and let cool.
- In the meantime, using the same small saucepan, heat frozen Wild Blueberries over medium-low heat, stirring frequently, until they’re hot and bubbling. Remove from heat and let cool to room temperature.
- Add Wild Blueberries to blender and blend until smooth. Transfer hibiscus concentrate to a large mason jar and store covered in the refrigerator for up to two weeks.
- To prepare hibiscus margarita: In a cocktail shaker, add ice, tequila, hibiscus concentrate, and lime juice, and shake vigorously to combine. Pour into a salt-rimmed glass filled with ice cubes. Garnish with lime.