The flavor combination of guava and hibiscus is incredible. What better way to enjoy it than in a frozen margarita. I’ve enjoyed it in an agua fresca but it is time to take it up a notch. And what a coincidence that it’s National Tequila day on Sunday (wink).
This margarita can be made frozen or on the rocks. I made it extra icy because the heat has been brutal lately. Hibiscus can be tart and sugar helps mellow out the tartness. Taste test when adding sugar as you go because you might want more or less… or none. I like mine a bit on the sweeter side. Not into sugar? use agave or honey.
Related Recipe: Xoconostle Cactus Fruit Margarita
This recipe is good for 2 very large margarita glasses. If you feel like sharing, it can easily be shared with two more people. Don’t forget to salt (or sugar) the rim, because it just makes the entire experience more enjoyable.
Salud to you and to National Margarita Day! Enjoy every bit of the weekend and the celebration. Stay cool!
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Frozen Guava Hibiscus Margarita
Guava and hibiscus is an incredible flavor combination. It’s sweet and tart. Perfect as an agua Fresca and in a margarita.
- Total Time: 20 minutes
- Yield: Serves 2-4 1x
Ingredients
1 cup dried hibiscus blooms
3 guavas, quartered
1/2 cup granulated sugar (or to taste)
1/2 lime, juiced
4 ounces tequila reposado
1 ounce triple sec
Lime wedges for garnish
Margarita salt for garnish
Instructions
Combine dried hibiscus blooms and 2 cups water in a medium saucepan. Bring to a boil over medium heat. After 5 minutes, remove from heat. Strain.
Add guavas and hibiscus concentrate to a blender. Blend until smooth. Add sugar and blend on low speed to mix well. Strain again.
Add 3 cups ice to blender. Add lime juice, strained hibiscus/guava mixture, tequila, triple sec and blend until smooth.
Run a lime around rim of margarita glasses. Rim with salt. Pour blended mixture into glasses. Garnish with a guava slice and a dried hibiscus bloom. Serve.
- Prep Time: 12 minutes
- Cook Time: 5 minutes
