Keto Cranberry Hibiscus Margarita
Tart with a hint of sweetness and a sleigh load of holiday flare, this Keto Cranberry Hibiscus Margarita is a go-to holiday keto cocktail.
- 12 oz. fresh cranberries
- 1 cup water
- Peel of a small naval orange
- 3/4 cups + 2 tablespoons Monkfruit/Erythritol blend sweetener divided
- 4 hibiscus tea bags
- 8 oz. tequila
- 3 tablespoons fresh lime juice
Garnish: salt rimmed glass, orange zest, lime wedges, fresh cranberries
To make the cranberry base:
Combine the cranberries, sweetener, water and orange peel in a saucepan. Bring the cranberry mixture to a boil over medium heat and simmer 10-15 minutes or until thickened, stirring often and breaking up the cranberries as the mixture cooks. Strain the cranberry mixture using a mesh strainer and set aside to cool. At this point the cranberry gel can be refrigerated for later. You should have about a cup of cranberry gel.
To make the hibiscus tea:
Make by the glass:
Fill the shaker half way with ice. In the shaker place 1 1/2 tablespoons of the cranberry gel, 1/2 cup hibiscus tea, 2 tablespoons (1 oz) of tequila and a teaspoon of lime juice. Place the lid on tightly and shake. Pour over ice salt rimmed glass filled with ice and garnish as desired.
Make by the pitcher
In a pitcher combine, the cranberry gel, hibiscus tea, tequila and lime juice. Stir to combine. Serve over ice in salt rimmed glasses and garnish with orange zest, lime and fresh cranberries.
Calories: 86kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 3mg | Potassium: 43mg | Fiber: 2g | Sugar: 2g | Calcium: 3mg | Iron: 1mg