There are countless ways to say, “I love you, Mom” but this Hibiscus Ginger Margarita will surely put a smile on her face. Shake up a pitcher of these for your Mother’s Day Brunch and you will be number one in her eyes!
This can also be made up as a mocktail by substituting the tequila and triple sec with sparkling water.
Ingredients for the Hibiscus Ginger Syrup:
1 cup water
1 cup sugar
3 tablespoons dried hibiscus flowers or 3 teabags hibiscus tea
10 slices of fresh ginger, you can leave the peel on
For 2 Margaritas:
6 tablespoons Hibiscus Ginger Syrup
4 oz tequila
1 oz triple sec
1 oz freshly squeezed lime juice
Sugar and lime slices for garnish
To make the syrup, stir the water and sugar in a pan over medium heat until the sugar has dissolved. Add the hibiscus and ginger and bring to a boil. Once it boils, remove from heat and allow to steep until cool or overnight. The longer you leave it, the more intense the flavor will be. When you’re ready to use it, strain out the bits and keep it in the fridge for up to a week.
For the margaritas, run the edge of a lime around two glasses and dip the rims in sugar. Fill the glasses halfway with ice. In a cocktail shaker, combine the tequila, triple sec, lime juice and the syrup. Shake and pour over the ice. Garnish with lime and serve it to your Mom with a big kiss.