Hibiscus Strawberry Syrup (makes about 1 and 3/4 cups of syrup)
2cupswater
3/4cupsugar
1lbsliced strawberries
1ozdried hibiscus flowers or equal weight in hibiscus tea bags
Margarita Ice Cream Float
1shot of Hibiscus Strawberry Syrup
1 1/2shots of Silver Tequila
1 - 2scoops of Salted Lime Sherbet - depends on how much you want! We had 1 1/2 scoopsor store-bought lime sherbet with some sea salt sprinkled on top
Lemon lime soda to top
Instructions
Hibiscus Strawberry Syrup
Boil water, sugar and hibiscus. After it comes to a boil, simmer for another 15 minutes to thicken. Drain.
Bring the hibiscus liquid to a boil again and add the strawberry slices. Simmer on low for 5 - 10 minutes until the strawberries are softened and the syrup has thickened. Let it cool completely. Drain the liquid through a fine sieve and gently press down on the strawberries to get all the liquid out. Transfer it to a bottle. Let it refrigerate overnight.
Margarita Ice Cream Float
Pour the Hibiscus Strawberry Syrup and Tequila into a tall ice cream sundae glass.
Add a scoop of lime sherbet.
Top with lemon lime soda and a sprinkle of salt (if you’re using store bought regular lime sherbet).
Optional - zest some lime on top of the float.
Serve immediately. Stir before you drink!
Notes
Note - if the syrup is too thin, you can let it simmer a little longer to make it thicker.