Hibiscus Raspberry Rose Margarita

Juliet Blankespoor

Serves 2

1 cup water

1 1/2 Tablespoon dried Hibiscus sabdariffa

2 lime wedges

Crimson Cajun Salt for the rim (or substitute a mix of coarse sea salt and chipotle powder)

2 ounces tequila

3 to 4 Tablespoons *Raspberry Rose Lime Simple Syrup to taste (recipe below)

2 Tablespoons fresh lime juice

2 cups ice, for serving

Bring the water to a boil and add dried hibiscus. Simmer covered for 15 minutes. Strain.

Rub the rims of 2 margarita glasses with the lie wedges and dip into a shallow bowl of Crimson Cajun Salt.

In a pint jar, combine the hibiscus tea, tequila and raspberry rose lime simple syrup and lime juice; shake until combined. Fill glasses with ice and pour in combined liquid.

*Raspberry Rose Lime Simple Syrup

1 cup frozen or fresh raspberries

2 3/4 organic white sugar

1 cup water

1/2 cup dried organic rose petals

1 tablespoon grated lime zest

Heat the raspberries, sugar and water in a pot on low heat until the sugar is completely dissolved. Turn off the heat, add rose petals and lime zest, and let steep for 20 minutes. Strain, label and store in the refrigerator. 

Chamoy Sauce

By Daniel Gritzer

Nigerian Zobo Drink (Hot or Iced)

By Jazzmine Woodard

West African medicinal drink with floral, earthy, warm, and fruity flavor notes, also known as hibiscus tea

INGREDIENTS

1 cup dried hibiscus

1 two-inch knob of ginger

1 two-inch knob of turmeric

3 cups pineapple juice

3 cups water

½ teaspoon clove buds

2 cinnamon sticks plus more for optional garnish

INSTRUCTIONS:

Rinse the hibiscus under cool water remove any sediment. Slice the ginger and turmeric into coins.

Add the hibiscus, ginger, turmeric, pineapple juice, water, clove buds, and cinnamon sticks to a small saucepan over medium heat.

Bring mixture to a boil then remove from heat and steep as long as desired. The tea will be tasty and fine to drink without steeping but the flavor will deepen even further as you let it steep.

Serve tea warm or transfer to fridge to chill for at least one hour then serve over ice.

Hibiscus, Orange, and Vanilla Agua Fresca

By Andy Baraghani

Yield 4 Servings

Ingredients

1 vanilla bean, split in half lengthwise

1 Thai chile, split in half lengthwise

4 3-inch strips orange zest

½ cup dried hibiscus flowers or 24 hibiscus tea bags

½ cup sugar

½ cup fresh lime juice

Thin lime wheels (for serving)

Preparation

1. Step 1
Scrape vanilla seeds into a medium saucepan; add pod, chile, orange zest, hibiscus, sugar, and 2 cups boiling water. Let steep until infusion cools to room temperature, about 30 minutes. Strain through a fine-mesh sieve into a large bowl, pressing on solids. Stir in lime juice and 2 cups cold water; chill agua fresca 1 hour.
Step 2
Divide agua fresca among ice-filled glasses. Garnish with lime wheels.
Step 3
Do Ahead: Agua fresca can be made 3 days ahead. Cover and chill.

Chamoy Sauce

By Daniel Gritzer

Makes 1 Quart

Ingredients

1 ounce (30 g) dried hibiscus (about 1 cup)

3 ounces (85 g) dried apricots (about 10 to 15 apricots)

4 umeboshi plums (2 ounces; 55 g), pitted

1/4 cup sugar (2 ounces; 55 g), plus more as needed

4 dried chiles de árbol, stemmed and seeded

1 tablespoon (15 ml) tamarind concentrate

2 tablespoons (18 g) kosher salt, plus more as needed (for table salt use half as much by volume or the same weight)

3 cups (710 ml) water

1/2 cup (120 ml) fresh lime juice, plus more as needed

Directions:

In a 3-quart saucepan or saucier, combine hibiscus, apricots, umeboshi, sugar, chiles,

tamarind concentrate, salt, and water. Bring to a simmer over medium-high heat, then

cover and cook, lowering heat to maintain a simmer, for 15 minutes. Remove from heat

and let cool slightly.

Transfer contents of pot to a blender and add lime juice. Starting at the lowest speed and gradually increasing speed to high, blend, stopping to scrape down sides as needed, until a very smooth puree forms. Taste and adjust flavorings and consistency as needed, blending in more salt, sugar, lime juice, and/or water until your desired consistency and flavor are achieved (note the sauce should be boldly salty, tart, sweet, and spicy). Scrape into an airtight container and refrigerate until ready to use.

Delicious poured over fruit like mango and pineapple, use in drinks, as a dipping sauce etc.

Make-Ahead and Storage: Chamoy can be refrigerated in an airtight container for up to 3 weeks.