Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tequila Mockingbird
- Preparation and cooking time
- Total time
- + steeping + freezing
- Easy
- Serves 4
Ingredients
- 50g dried hibiscus flowers
- 250g golden caster sugar
- 1 lime, zested
- 200ml Olmeca tequila bianco
- 100ml raspberry purée
- 100ml fresh lime juice
- 200ml sugar syrup
Method
- STEP 1
To make the granita add the dried hibiscus to 500ml water and bring the water up to 40C (just above blood temp), cover and infuse for 24 hours.
- STEP 2
The following day, strain the water and add the sugar and stir until it dissolves. Freeze until fully set (allow 6 hours) in a freezer-proof container, and once frozen, scrape with a fork until you get fine pieces. Put the frozen flakes into a separate container and keep frozen.
- STEP 3
Put four glasses into a freezer and chill for 30 minutes. When you’re ready to serve, mix all the cocktail ingredients in a cocktail shaker or jug.
- STEP 4
Put equal amounts of granita in each glass, and add freshly grated lime zest and another hibiscus flower. At the last minute, pour the cocktail onto the granita.
