Let’s say you want to make four of these. Start with a small packet of dried hibiscus flowers, a.k.a. jamaica (think Spanish pronunciation, not like the country). This is sold in Latino markets or the international foods section of grocery stores, usually with the packets of spices.

Here’s what you’ll need and what to do:

½ packet dried hibiscus flowers (or about ¼ cup)

(It looks like this, shown with lime to give you a little perspective on the scale:)

 

 

 

 

 

 

Also:

3 cups boiling water

3 Tbs. lime juice (or to taste)

3 Tbs. sugar (or to taste)

6 oz. tequila

2 oz. triple sec

Margarita salt or sea salt (optional)

Ice

½ of a fresh lime, sliced in wedges

Pour the boiling water over the packet of hibiscus flowers and steep for about 5 minutes. You will soon have a deep ruby red tea.

Strain tea into a glass jar with a lid. Add lime juice and sugar. Stir or put on the lid and shake to dissolve the sugar. Once sugar has dissolved (which it should do quickly in the hot tea), try it and adjust amounts of juice and sugar as desired. The goal is to taste the flavors of the hibiscus and lime equally without too much tartness.

Chill the hibiscus limeade until cold, then add the tequila and triple sec. Take a sip and add more alcohol if you want more of a punch.

When ready to serve the margaritas, sprinkle a thick layer of salt (if your guests want it) onto a plate. Wet the rim of each of the four glasses with a lime wedge, then dip the rims in salt. Fill each glass with ice. Pour the hibiscus-lime-tequila-triple sec mixture evenly among the glasses. Garnish with lime wedges and serve!