Hibiscus and Strawberry Jarritos
Cheers to the weekend and cheers to sweet and sour cocktails with tequila! This mouthwatering hibiscus and strawberry jarrito will definitely refresh you and help you welcome the weekend. If you don’t have clay jarritos, they can always be served in your favorite cocktail glass.
If you prefer a non-alcoholic version, omit the tequila and enjoy. Tajin can be purchased at any grocery store. It’s a chili lime fruit topping that enhances the flavor. If you haven’t tried it, it’s a must. Chamoy sauce can is a plum and tamarind sauce, sour in flavor. You can find it at any Latin grocery store.
you will only need a small amount of the hibiscus concentrate. A little goes a long way. Save the rest and make an agua frescos but adding it to a pitcher with water and adjusting its sweetness. If you have some of the paste used to rim the jarrito, it makes a tasty fruit dipping sauce. I love enjoying it over mango or cucumber slices.
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Hibiscus and Strawberry Jarritos
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 2 1x
Description
Refresh yourself with a hibiscus and strawberry jarrito with a kick of your favorite tequila. The addition of a chamoy and Tajin rim adds to the delicious flavor of this cocktail.
Ingredients
1 cup dried hibiscus flowers
1 1/2 cup sugar, divided
15 strawberries, tops removed
4 ounces tequila
1 cup ice
3 tablespoons tajin, plus more to rim jarritos
1/4 cup chamoy sauce
Instructions
Combine dried hibiscus, 1 cup sugar and 2 cups water in a medium saucepan over medium heat. Bring to a boil and set aside to cool for 15 minutes. Strain liquid into a separate container and reserve hibiscus flowers.
Place strawberries, 1/2 cup hibiscus concentrate, tequila and ice in a blender. Blend until smooth. Transfer to a separate container. Set mixture aside.
Add 1/2 cup boiled hibiscus flowers, Tajin, chamoy sauce and sugar to blender. Blend for 10 seconds. Transfer mixture to a shallow bowl.
Add Tajin to a separate shallow bowl.
Dip the rim of each jarrito in chamoy mixture, then in Tajin bowl to coat the rim. Add ice, strawberry slushy mixture and garnish with a sliced strawberry and remaining boiled hibiscus blooms. Enjoy.
Notes
Refrigerate any leftover hibiscus concentrate to make hibiscus agua fresca later. Refrigerate any leftover hibiscus/chamoy sauce to use as a fruit topping later.
