The Magical Hibiscus Flower

This one is a winner!!!  I was inspired the other day while watching Rachael Ray and her travels to Mexico.  Her husband made a drink similar to this but used much more lime juice and a special hibiscus flower syrup that I am sure you can only find online.  This is my version that is perfectly balanced and anyone can make at home.  I have also included the traditional water that is popular throughout Mexico.  You can find hibiscus in the Latin food section of your supermarket or local Latin Food store. 

Here's the history behind this magical flower:

Dried hibiscus flowers, known in Mexico as jamaica (pronounced "ha-mike-ah", rather than like the name of the Carribbean island country) have long been available in health food stores in the U.S. for making a tea that is high in vitamin C. With the advent of interest in south-of-the-border cuisine, hibiscus flowers are sold in bags. This drink is particularly good for people who have a tendency, temporary or otherwise, toward water retention: it is a mild and completely natural diuretic.

Hibiscus - Hibiscus Sabdariffa. Hibiscus is also called Rosella (roselle, Jamaica sorrel, karkadé). It's good to soothe colds, open blocked nose, clearing up mucous, as an astringent, promoting proper kidney function, helps digestion, a tonic, a diuretic and helps reduce fever. Some people call Hibiscus the "other cranberry" or habiscus.  Hope that was informative enough for you!

Hibiscus Margarita (Margarita Jamaica)

1 1/2 shots Hibiscus syrup
2 shots tequila
juice of 1 lime
ice

Combine all ingredients in a cocktail shaker.  Shake until very cold and serve straight up.

Hibiscus Syrup

2 c. water
1 oz package Hibiscus Flower (Flor de Jamaica)
2 c. sugar

Heat water to boil then remove from heat.  Add hibiscus flower and steep for 10 minutes.  Strain through a sieve and discard flowers.  Add sugar and stir till dissolved.  Store in an airtight container for up to 2 weeks.



Hibisucs Water (Agua de Jamaica)  Non-Alcoholic drink

1 part Hibiscus Syrup
4 parts water

Combine and pour over ice.

Carnitas and Margaritas

I am sure I don't need to remind you all how much I LOVE Mexican food.  This is a tribute to some of the many recipes I adore.

Carnitias (Lighter Version)

2 pounds boneless pork shoulder, cut into 1-inch pieces
4 garlic cloves, minced
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 cup fresh orange juice
1/2 cup milk
12 corn tortillas, warmed
Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges, for serving

In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40 to 45 minutes. Drain well.

In a large nonstick skillet, heat oil over medium-high. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8 to 12 minutes. Serve carnitas in tortillas, with cilantro, onion, avocado, and lime wedges.

Salsa Verde

6 Tomatillos
1 serrano chile
1/4 c. cilantro, chopped
1/4. c. onion, chopped
1 clove garlic, minced
1-2 t. salt to taste
1 t. agave syrup

Boil tomatillos in water in a medium saucepan for 15 minutes.  Combine tomatillos and remaining ingredients in blender or food processor until combined.

Margaritas (straight up)

2 shots tequila

1 shot triple sec

juice of 1 lime

ice

Fill shaker halfway with ice and add ingredients.  Shake until too cold to handle then pour into a salted martini glass.  Garnish with 3 spanish olives. 

Orange Julius

Just got a personal request for this.  Brings back memories of cruising the mall as a teenager.  Those were the days.  Smells of Aquanet, Polo cologne and cherry lip gloss in the air.  The original has raw egg whites in them but this is an easier version.

Orange Julius Drink Recipe

1/3 cup orange juice concentrate
1/2 cup water
1/2 cup milk
1/2 teaspoon vanilla
5 or 6 ice cubes

Mix in blender on high