Frozen Hibiscus Daiquiri
In this refreshing cocktail, the toasted sugar and caramel notes of the rum pair perfectly with the bright-tart hibiscus simple syrup. Try it once and it’s likely to become your new favorite summer sipper.
The better the rum you use, the richer and more indulgent the cocktail will be. If you decide to splurge on booze but going top-shelf for both the light and the dark rum feels a little too fancy, opt to spend more on the dark variety. You’ll taste the difference.
Don’t feel like getting out the blender? Don’t worry. This recipe also makes a great regular daiquiri. Just shake it with ice and serve.
4 servings
Preparation time: 10 minutes, plus 1 1/2 hours rest time
Cook time: 5 minutes
Ingredients
For the hibiscus-lime simple syrup:
¾ cup granulated sugar
¾ cup water
5 The Republic of Tea Hibiscus Superflower tea bags
Zest from 2 limes
For the frozen daiquiri:
2 ounces dark rum
2 ounces white rum
2 ounces freshly squeezed lime juice
2 ounces hibiscus-lime simple syrup
1 ½ cups ice
4 lime wheels, for garnish
Directions
- To make the hibiscus-lime simple syrup: In a small saucepan, combine the sugar and water and bring to a simmer over high heat, stirring to dissolve the sugar. Gently stir in the tea bags and lime zest. Cover and remove the pot from the heat. Let steep for 20 minutes.
- Strain the simple syrup into a sealable jar and chill in the refrigerator for 1 hour or until cool. The syrup can be stored in the refrigerator for up to 2 weeks.
- Chill 4 Nick and Nora glasses in the freezer for a minimum of 30 minutes.
- To make the frozen daiquiri: In a blender, combine the dark rum, light rum, lime juice, hibiscus-lime simple syrup and ice. Blend on high speed until smooth yet icy, 1 minute.
- Divide the cocktail between the chilled glasses, garnish with the lime wheels and enjoy!
Recipe adapted from: “Cocktail Codex”
