Blueberry Hibiscus Margarita Punch

1. Place the hibiscus flowers in a bowl and pour the water over top. Let sit and steep for 30 minutes.
2. While the flowers are steeping, place the blueberries and juice from 1 lime in a saucepan over low heat. Heat until the blueberries begin to burst and become liquidy and soft. Transfer the mixture to a food processor and blender and puree until smooth.
3. Take the hibiscus water and place it in a saucepan over medium heat. Whisk in the sugar and bring the mixture to a simmer. Simmer for 2 minutes then remove from the heat and let cool to room temperature.
4. In a large pitcher, mix the tequila, grand marnier, lime juice, blueberry puree and half of the hibiscus syrup. At this point, taste the mixture and see if you’d like it sweeter – I like all of the syrup in mine, but make it your own!
5. Rim each glass with a lime wedge and dunk it in the salty hibiscus sugar. Fill with crushed ice.
6. Pour the drink over the crushed ice and serve with extra lime wedges.
7. salty hibiscus sugar

salty hibiscus sugar

1. Place the hibiscus flowers and sugar in the food processor and pulse until the hibiscus is in small crumbs. Pour the mixture onto a plate. Stir in the salt.