Ingredients
- dried hibiscus flowers 50g
- golden caster sugar 250g
- lime 1, zested
- Olmeca tequila bianco 200ml
- raspberry purée 100ml
- fresh lime juice 100ml
- sugar syrup 200ml
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 309
- Fat 0.7g
- Carbs 46.9g
- Fibre 0.9g
- Protein 0.6g
