This post is also available in: Español
This strawberry and hibiscus margaritas are to die for, they are a bit tart and sweet and super refreshing.
Every year, my friend from the blog HOLA JALAPEÑO hosts a MARGARITA WEEK just before Cinco de Mayo. I think it is fantastic all the recipes that all of her friends prepare. I love it; as a Mexican, it is so refreshing to see other bloggers creations on a traditional drink from my country.
Last year I also did a non-alcoholic margarita, the good thing about preparing this type of recipes is that you could easily add some tequila if you wish. I like the idea of having a super refreshing drink any time and that my kids can enjoy as well.
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This strawberry and hibiscus margarita scream MEXICO from every angle. Its color is so Mexican, hibiscus “agua fresca” is present in every Mexican, and the flavors are flavors that Mexicans grow up with. Even the rim of the strawberry and hibiscus margarita is something I grew up with.
The rim for these strawberry and hibiscus margaritas has lemon juice, raw sugar, and powdered chile or Tajin chile powder.
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I also love thses strawberry and hibiscus margaritas because they are filled with healthy antioxidants and tons of nutritional benefits for our body. So you have to prepare these because:
- they are refreshing
- we can celebrate Cinco de Mayo
- and we can literally drink tons of antioxidants
So here is the recipe for
strawberry and hibiscus margaritas
A delicious recipe for strawberry and hibiscus margaritas to celebrate a very special day. They are filled with antioxidants; they are very easy to prepare and taste amazing.
- 1 cup concentrated hibiscus tea
- 2 cups of water
- ¼-½ cups raw sugar
- 2 1/2 cups frozen strawberries
- 1 lime cut in half
- 1 tablespoon raw sugar
- 1 tablespoon powdered chili or Tajin chili powder
- 200 gr / 7 oz dried hibiscus flowers
- 10 cups of water
To prepare the hibiscus tea, boil the dried hibiscus and the 10 cups of water for 20 minutes. Strain into a glass container and leave aside until ready to use.
For the rim, mix the raw sugar and chili on a saucer. Rub the edge of a glass with the lime and then coat it with the chili and raw sugar mix.
For the margaritas, add to a blender jar the hibiscus tea, frozen strawberries, and sugar. Blend until smooth. SErve in the prepared glasses and enjoy immediately.
Finish each margarita with sliced fresh strawberries.
You can boil the hibiscus flowers two or three times.
Do not throw the flowers away, they are edible.