the Sage Test Kitchen

Fizzy Hibiscus Margarita

Name: Fizzy Hibiscus Margarita
Cook time: 900 s
Total time: 1800 s
Yield: Serves 3-4
Ingredients: 230 ml tequila blanco; 160 ml Supasawa cocktail mixer; 160 ml water; Lime wedges - to garnish; 160 ml water; 20 g dried hibiscus; 250 g granulated sugar

This vibrant floral fancy gets an elegant bubble spritz for a margarita that is bright and blooming! Homemade hibiscus syrup is sweet and tart for a flowery cocktail that’ll have you dancing round the garden.

30 mins total time

15 mins active time

Easy

Serves 3-4

Ingredients

Measurements:

230 ml tequila blanco
160 ml Supasawa cocktail mixer
160 ml water
Lime wedges
to garnish

For the hibiscus syrup

160 ml water
20 g dried hibiscus
250 g granulated sugar

Instructions

1To make the hibiscus syrup, place the water and dried hibiscus in a small saucepan over medium heat for 10 minutes. Strain the syrup through a wet cheesecloth and discard the solids. Add the sugar and stir until dissolved. Set aside to cool, then transfer to an airtight jar or container.
Tip: The syrup can be stored in the fridge for up to 3 months.
2Place the tequila, Supasawa, water and 160ml of the hibiscus syrup in a large measuring jug and stir to combine.
Tip: The water dilution can be adjusted according to taste.
3Using the funnel, pour into the InFizz bottle. Top with the FusionCap™ and twist to lock.
4With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
5Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
6Pour the margarita into serving glasses and garnish with a lime wedge to serve.