I love the look and feel of a Hibiscus flower – they are the typical island flower that just screams Summer! So when I saw them cleverly worked into a margarita recipe I just stopped and said ALOHA!! Make your next barbeque beverage a little bit special … or what the hey – consume one just because it’s Wednesday … we all need some floral tributes in our lives!
Cinco de Mayo is coming up and this margarita is perfect! For this recipe I used my ice cream machine to get these margaritas nice and icy. I hate when margaritas are watered down, which is why I hate adding regular ice cubes. When you use this method, your margarita can also double as a dessert. After about 15-20 minutes in the ice cream machine, the mixture is the perfect consistency for a great margarita. If you freeze the mixture, it becomes refreshing hibiscus margarita sorbet. Try serving the frozen sorbet with a little tequila or champagne on top.
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