For the cocktail:
1.5 ounces tequila
1/3 cup hibiscus simple syrup (see below)
1 tablespoon lime juice (from 1/2 lime)
Optional salt for rim of glass

For the hibiscus simple syrup:
2 cups water
1/4 cup agave syrup
1/4 cup cane sugar
1/3 cup dried hibiscus flowers (found online or at most tea shops)
1 cup frozen Wild Blueberries
1 teaspoon lime zest (from 1/2 lime)

  1. In a small saucepan, heat water, agave, and sugar until just before boiling. Remove from heat, add hibiscus flowers, cover with lid, and let steep for 15 minutes.
  2. Using a mesh sieve, strain hibiscus concentrate and discard flowers. Add concentrate to high-speed blender and let cool.
  3. In the meantime, using the same small saucepan, heat frozen Wild Blueberries over medium-low heat, stirring frequently, until they’re hot and bubbling. Remove from heat and let cool to room temperature.
  4. Add Wild Blueberries to blender and blend until smooth. Transfer hibiscus concentrate to a large mason jar and store covered in the refrigerator for up to two weeks.
  5. To prepare hibiscus margarita: In a cocktail shaker, add ice, tequila, hibiscus concentrate, and lime juice, and shake vigorously to combine. Pour into a salt-rimmed glass filled with ice cubes. Garnish with lime.