Summer Sips: Pineapple Hibiscus Margaritas

Happy Friday!!! Did you know that happy hour officially starts at 2pm on Fridays? So true.

I am a frozen margarita kinda gal. Sure, on the rocks is great, but who doesn’t want an alcoholic Slurpee?? My friend Sarah Lagen of The Kissing Booth Blog, a site about dating adventures and style, got me on a Pineapple Margarita kick. Here I thought lime margaritas were amazing, but pineapple? Mind blown.

My blender kind of sucks at really getting ice to that slushy consistency, so I had to find a way to attain the right mix. For my son’s birthday, I cut up a pineapple that no one ate so I popped the chunks in the freezer. Turns out these make the perfect ingredient for frozen pineapple margaritas!

With the addition of tequila, fresh lime juice, Wild Hibiscus Flowers in Syrup and Wild Hibiscus Flower Salt on the rim, the Pineapple Hibiscus Margarita was born.

2 cups frozen pineapple chunks (you can defrost these for 45 seconds in the microwave if your blender can’t handle them)
1-2 oz. tequila (depending upon how bad your day was)
Fresh lime juice
Wild Hibiscus Flowers in Syrup
Wild Hibiscus Flower Salt

Blend the pineapple chunks, tequila and lime juice in the blender. Rub a cut lime around the rim of a margarita glass and rim with flower salt. Pour margarita mix into the glass, top with a hibiscus flower and a drizzle of syrup from the jar. Makes 1 margarita.