Here is a tasty sounding recipe for Jamaican Margaritas made with the juice of fresh hibiscus blooms. I may have to try this one using the hibiscus flowers from my neighbor's yard. (I hope they don't read this post.)
Wondering where to find the hibiscus blossoms that this unique margarita recipe, by Jeanne Kelley, Cooking Light, JUNE 2006, calls for? Check your local garden centers for flowers that have fallen from the stem already. Hibiscus blossoms can be found at Latin grocery stores. Boiling the blossoms in a sugar-water mixture and then steeping infuses more flavor than just steeping them in warm water. This drink is especially good when made with premium-quality tequila.
1 Cup dried hibiscus blossoms (about 2 ounces)
3 Cups water
3/4 Cup sugar
1 1/4 Cups tequila
1/2 Cup fresh lime juice
1/3 Cup Triple Sec or other orange-flavored liqueur
8 lime slices
Place blossoms in a strainer; rinse under cold water.
Combine blossoms, water, and sugar in a medium saucepan; bring to a boil.
Reduce heat, and simmer 10 minutes.
Strain; discard blossoms.
Cover and chill hibiscus mixture.
Combine hibiscus mixture, tequila, juice, and Triple Sec.
Serve over ice.
Garnish with lime slices.