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Ingredients
- 8 cups diced seedless watermelon
- 1 1/2 tablespoons dried hibiscus flowers
- 1 1/2 cups water
- 3 cups tequila blanco, preferably Gran Centenario Plata
- 1 cup agave simple syrup (1 part nectar to 1 part water, boiled until nectar dissolves)
- 2 cups club soda
- Ice
- Watermelon balls, for garnish
Details
Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from tastingtable.com
Preparation
Step 1
DIRECTIONS
1. In a blender, purée the watermelon until smooth. Pass the watermelon juice through a fine sieve over a large bowl, discarding any solids. You should have about 3 cups of juice.
2. To make the hibiscus tea, bring the flowers and water to a boil and remove from heat. Let steep for 10 to 12 minutes and strain through a fine sieve. Chill in the refrigerator for 2 hours.
3. When ready to serve, combine the watermelon juice, tequila, hibiscus tea and agave syrup over ice in a large pitcher. Using a wooden spoon, mix until well chilled. Top with club soda and garnish with watermelon balls.
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