Hibiscus Flower Margaritas (Margaritas de Jamaica) recipe

Source: Bon Appetit, May 2003

Makes 8.

2 1/3 cups water
1 1/3 cups jamaica flowers (2 ounces)
1 cup granulated sugar
9 lime wedges
Coarse salt
6 cups ice cubes
1 1/2 cups silver tequila
4 tablespoons fresh lime juice

Combine 2 1/3 cups water, Jamaica flowers and sugar in saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium-low, cover, and simmer 10 minutes. Train; discard flowers. Cool syrup completely. (Can be made 3 days ahead; cover and chill.)

Run 1 lime wedge around top edge of 8 Margarita glasses to moisten; dip edges in coarse salt to coat. Blend half of flower syrup, 3 cups ice cubes, 3/4 cup tequila and 2 tablespoons fresh lime juice in blender until frothy and icy. Pour into 4 prepared Margarita glasses. Repeat with remaining syrup, ice cubes, tequila and lime juice. Garnish each Margarita with lime wedge and serve.