Lemon Thyme & Ginger

Taste of Mexico: Raspberry Hibiscus Margarita with Jalapeño

Raspberry Hibiscus Margarita with Jalapeno recipe.

Cocktails, Recent Posts | April 30, 2018 | By

Let’s celebrate Margarita Week 2018. This is a social media event with food bloggers and enthusiasts across the virtual stratosphere, honoring margaritas and Cinco de Mayo. It is an annual event hosted by Kate Ramos of Hola Jalapeno, where we share margarita recipes with the world. Over the last couple of weeks, I tested recipes and tasted delicious margaritas and finally decided to share a recipe for Raspberry Hibiscus Margarita with Jalapeño. It is a floral and spicy remake of a traditional Hibiscus Margarita.

Raspberry Hibiscus Margarita with Jalapeño

My recipe for raspberry hibiscus margarita is made with a juice of raspberries and hibiscus herb tea, infused with jalapeño peppers and orange peel.  A small amount of sugar is added to the juice because I like to taste the tequila and fruit in my margaritas, not sugar. The juice recipe makes about 1 quart (a shy liter), which makes enough for 16 cocktails using equal proportions of juice to tequila.

I prefer margaritas made right before I drink it, as margaritas taste best after they are just shaken. If you insist on mixing the margarita ingredients together, to speed the cocktail making process along, do so right before your guests arrive. Later as you offer each guest a drink, add enough margarita mix to your ice filled cocktail shaker for 2 margaritas. Then shake and serve.

Another bonus from making the raspberry hibiscus jalapeño juice, is the juice makes a delicious nonalcoholic beverage.  Whenever I entertain I always offer a choice of cocktails and nonalcoholic drinks for my guests to enjoy. To make a Hibiscus Margarita mocktail, mix together, using a one to one ratio of  juice to either seltzer or ginger ale. Garnish the same as you would the Margarita. Your guests will be delighted at having a refreshing drink that is healthier than soda.

Raspberry Hibiscus Margarita with Jalapeno, recipe.

 

Raspberry Hibiscus Margarita with Jalapeno recipe. A Mocktail substitute recipe.

For each recipe, a margarita or mocktail, this drink tastes best with the rim of the glass coated in salt and ground chili powder. The spiciness in the juice and from the salt-chili rim, compliments the hibiscus and tequila perfectly. If you really do not like the glass coated in salt, add a small pinch of chili salt to the cocktail shaker or glass and mix.  Just like a pinch of sea salt on dark chocolate, salt paired with the hibiscus juice and tequila is the finishing touch that makes a big difference.

Family Celebration

A year ago, I wrote a post congratulating my son Evan, for finishing his actuary exams on Cinco de Mayo. In his honor I published a recipe for a “Classic Margarita.”  Evan prefers his tequila straight up over ice, but I don’t believe he would refuse a refreshing remake of a classic Margarita. A year later, I get to wave my proud mama flag again, but this time it is for the whole family.

Taste of Mexico: Classic Margarita reicp

This year on Cinco de Mayo we have the honor to celebrate with my oldest son, Andrew, his wife Amanda, and his in-laws at the wedding of Andrew’s brother-in-law. As we raise our glass to toast the newly married couple, we also will congratulate Andrew for finishing his MBA. These past two years and a half were jam-packed from working full-time, getting engaged, planning a wedding, getting married, going to graduate school, brewing award-winning beers, and a hurricane through the state of Florida this fall. Steadfastly moving forward without looking back, Andrew did it and now looks forward to growing his career. Andrew continues to impress me how he manages to clearly see his goals ahead and maintain a positive attitude, even when things don’t always go his way. His positive attitude comes from within, but also from his love for and from Amanda. Together, their love for one another is a foundation of respect, caring, and fun.

This year, Amanda also had her proud moments by getting a job promotion with a lot of responsibility and travel.

More Family Celebration

As Evan comes upon his anniversary of passing his professional exams, he is about to begin a new adventure and is getting married in 6 weeks. His fiancée, Emily, is finishing a major accomplishment of her own when she finishes her Master’s in Education in two weeks.

Raspberry Hibiscus Margarita with Jalapeno recipe.

We are blessed with three wonderful sons and I cannot finish my post without mentioning my youngest son, Taylor. Upon college graduation he toured Europe over the summer, then upon his return moved to New York City and started his career.  The kid just hasn’t stopped moving and he likes it that way. The extended working hours are grueling, but he remains positive and happy with his work and colleagues.

What this adds up for us is our boys are all grown up and make us proud everyday. Our family is growing, and we are so excited about the love and happiness they found. Once we were 5, now we are 7 strong and couldn’t be more thrilled.

Raspberry Hibiscus Margarita with Jalapeno recipe.

What to Eat with your Hibiscus Margarita?

Enjoy your raspberry hibiscus margarita with your favorite Mexican food or with any type of cuisine from around the world.

Chicken Enchiladas with Roasted Tomatillo SauceGrilled Chicken with Creamy Poblano Rajas Sauce. Rolled Flank Steak with Chimichurri Sauce. Roasted Cauliflower with Kale Parsley PestoZucchini Basil Frittata.  With dessert of Double Coconut Pie. Lemon Saffron Syrup Cake., or Bitter Orange Flourless Chocolate Cake

Margarita Week

Cinco de Mayo is becoming an auspicious day for my family, and I will gladly keep that tradition going. Join me on this May 5th in a toast, whether you are celebrating Mexico’s victory over Napoleon in the Franco Mexican War in 1862,  your cultural heritage and identity, your family, fulfilling dreams , accomplishing your goals, love, good will, peace, or just sharing a recipe around the world, by raising your glass and give thanks. Cheers my friends. May your life be filled with many celebrations and joy.

Check out all the recipes from the talented individuals Margarita Week participants. Follow the #maragritaweek on Instagram, and Hola Jalapeno’s Margarita Week web page.

Print

Fresh raspberries, hibiscus herb tea, orange peel and jalapeño steep together making a bright floral juice that is not too sweet and has a lot of spunk. Combine the juice with 100% pure agave, blanco tequila, Cointreau, lime juice (optional), for a refreshing hibiscus margarita. Or, mix the juice with seltzer or ginger ale for a nonalcoholic beverage. For either version, don’t skip on salting the glass rime.  The salt and extra ground chili pepper compliments the hibiscus and tequila perfectly. Trust me it makes a big difference. 

For make a nonalcoholic Raspberry Hibiscus Jalapeño beverage, stir together a one to one ratio of Hibiscus juice to seltzer. Too sweeten up the drink mix the juice with some 7-Up, or ginger ale. I recommend a ratio of two parts juice to one soda, so it is not too sweet.  

Use any herbal tea with hibiscus listed as the first ingredient. I tested this recipe with Red Zinger Tea by Celestial Seasoning, but Lemon Zinger, Wild Raspberry Hibiscus Herb Tea by Stash, or the equivalent amount of dried hibiscus flowers are all good substitutes. Once the juice is finished, it will taste spicy, but keep in mind for the final product, the juice will get diluted with other liquids. If you wish, control the heat by how much of the white pith and seeds in the jalapeño pepper you add to the raspberries and hibiscus juice. 

Cuisine Mexican
Prep Time 40 minutes
Cooling time 1 hour
Servings 1 margarita
Author Ginger

Ingredients

Raspberry Hibiscus Jalapeño Juice

  • 1, 10 oz (283 g) bag of organic frozen raspberries, thawed
  • 6 Hibiscus tea bags
  • 1 jalapeño stem removed and cut in half
  • ¼ cup (53 g) 53 g granulated sugar
  • 3, 2-inch (5 cm) long strips of orange peel
  • 5 cups (1.25 liters) water

Raspberry Hibiscus Margarita with Jalapeño

  • Coarse salt like Kosher salt
  • 1/8 -1/4 teaspoon ( a pinch) of ground chili pepper
  • 2 oz (60 ml) raspberry hibiscus jalapeño juice
  • 2 oz (60 ml) 100% agave blanco tequila
  • 1 oz (30 ml) Cointreau
  • A squeeze of lime juice from half a lime
  • 3 mint leaves
  • 1 basil leaves

Instructions

Raspberry Hibiscus Jalapeño Juice

  1. In a medium sauce pan, at least a 2-quart (2 liter) capacity, combine the thawed raspberries, hibiscus tea bags, jalapeño pepper, orange peels, granulated sugar and water. Turn the heat up to high and bring to a boil. Reduce the heat to medium/medium-low and keep the juice at a gentle simmer for 20 minutes. Turn off the heat and let the juice steep for another 20 minutes.

  2. Strain out the solids from the juice. Pour the juice into a fine mesh strainer resting over a bowl with at least a 2-quart (2 liter) capacity. Hold the strainer over the bowl and gently press out any remaining juice in the strainer. Dispose of the solids in the strainer.
  3. Cool the juice before refrigerating it. Fill a large bowl with ice and rest the bowl with the juice in the middle of the ice. Stir now and then for even cooling. It could take about a half hour for the juice to cool enough to cover and refrigerate. If you keep the juice in the ice bath for at least an hour the juice might be chilled enough to make a drink. Keep in mind margaritas or juice tastes best when they are nice and cold.

  4. The juice makes about 1-quart, (1 liter). Store covered in the refrigerator until needed. The juice will last for up to one week in the refrigerator.

Raspberry Hibiscus Margarita with Jalapeño

  1. Pour some salt about a 1/4 cup, 75 ml, onto a plate wider than the diameter of your drinking glasses. Add the ground chili and mix. Take out your margarita glasses or double-old fashioned glasses and wet the rim of each glass with a piece of lime. Turn the glass upside down and dip it into the salt and chili mix. Make sure the whole rim is coated in salt. If you are using double old-fashioned glasses, add 5 ice cubes to each prepared glass just before you pour in the margarita mix. Set aside.

  2. In a shaker filled half way with ice, add the tequila, hibiscus juice, Cointreau, and lime juice if using. Add the mint and basil leaves by placing the herbs in the palm of your hands and clap. You want to smash the herbs to release their aroma. Rub your hands together and let the herbs fall into the shaker. Add more orange zest if you like.

  3. Shake for 15 seconds a good and hearty shake like you are dancing the salsa. Then strain into your salt rimmed margarita glass. Garnish with a slice of lime, a slice of jalapeño and orange zest.

Large batch and ahead of time preparation:

  1. If you are having a large party and want to mix the ingredients before your guests arrive, mix the Margarita ingredients without the herbs, into a pitcher just before your party begins.

  2. FYI, I did not test out the proportions as it was just the two of us over the weekend and I did not want to drink or waste a whole liter of tequila. I did the math for you. Taste and adjust the ingredients as you prefer. 
  3. In a pitcher, stir together 1-quart (1 liter) raspberry hibiscus jalapeño juice with 1 quart (1 liter) of 100% agave blanco tequila, one-pint (600 ml) of Cointreau, and ¾- 1 cup (185 ml – 250 ml) fresh squeezed lime juice, if using. Add less lime juice then specified and taste. Adjust the margarita mix as you see fit. Cover the pitcher with plastic wrap and keep it chilled in the refrigerator before mixing in a cocktail. When ready, pour enough margarita mix for two drinks, 8 -10 oz (250 – 300 ml), into a cocktail shake then add the herbs. Shake well and serve. Garnish with lime wedges, jalapeño slices, orange segments or zest. 

  4. Additionally, you will need to make extra juice for a nonalcoholic beverage.

Raspberry Hibiscus Margarita with Jalapeno. Traditional hibiscus margarita recipe gets a spicy remake with infused jalapeno chili for a bright and refreshing, raspberry hibiscus margarita. Also included in the post is a non-alcoholic variation using the raspberry hibiscus jalapeno juice.

 

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

2 Comments

  1. Kate

    May 1, 2018 at 4:32 pm

    Hibiscus is one of my all-time favorite flavors and I love the idea of serving some with ginger beer for a non-alcoholic version. Thanks so much for contributing to Margarita Week!

    Reply
    • Ginger

      May 3, 2018 at 7:51 pm

      Thank you for extending an invitation to me. I always enjoy participating in collaborative projects. I have been enjoying the raspberry hibiscus juice with seltzer all week. It is really refreshing and the hibiscus and raspberry taste so great together, even with the heat of jalapeno peppers.

      Reply

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