Frozen Zobo Lime
Margarita
Instructions
Frozen Zobo Lime
Margarita:
In a small saucepan over medium high heat,
combine the water, sugar, and dried hibiscus
flowers. Heat until right before boiling, stirring
until the sugar is dissolved. Transfer to a bowl
and let cool in the refrigerator for 1 hour. Strain
the liquid through a sieve and discard the dried
hibiscus.
Deep blackcurrant extracts of zobo blended with lime
juice and a generous splash of TQ makes this cocktail a
late-night winner.
For zobo syrup: For margaritas:
• 3/4 cup water
• 1/2 cup sugar
• 1/4 cup dried zobo •
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2 cups ice (add more if needed)
1/2 cup zobo syrup
1 large lime, juiced
3 oz tequila
1 oz triple sec
extra lime and kosher salt, for
rimming the glass (optional)
In a blender, combine the ice, zobo syrup, lime
juice, tequila, and triple sec. Blend on low and
slowly increase speed to high until ice is fully
blended. Add more ice if needed for a smooth
blend. Garnish glasses with lime slices and
divide margarita mixture evenly between two
glasses. Enjoy immediately.
PROMOTING ENTERPRISE
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