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.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Frozen Hibiscus Daiquiri
Prep Time10 Minutes
Servings4
Cook Time5 Minutes
Ingredients
2 ounces dark rum
2 ounces white rum
2 ounces freshly squeezed lime juice
2 ounces hibiscus-lime simple syrup (recipe below)
1 ½ cups ice
4 lime wheels, for garnish
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
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!
10 minutes
Prep Time
5 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Age restricted item
Bacardi Gold Rum, 1.75 LitreDeal
$19.99 was $22.99$11.42/l
Age restricted item
Bacardi Superior White Rum, 1.75 LitreDeal
$19.99 was $22.99$11.42/l
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Not Available
Ace Ice Purefect Ice Cubes, 5 Pound
$2.69$0.54/lb
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
C&H Baker's Sugar Ultrafine Pure Cane Sugar, 4 Pound
$8.99$2.25/lb
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
The Republic of Tea Hibiscus Superflower Tea, 36 Each
$13.39$0.37 each
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
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!