For hibiscus syrup (makes approx. 250ml, leftover syrup is great drizzled over ice cream):
350ml pre-prepared flor de Jamaica
200g sugar
- Firstly make the hibiscus syrup by putting the sugar and flor de Jamaica in a small sauce pan, stir, bring to the simmer until syrupy and the bubbles look like glass (approx. half an hour). Leave to cool, then decant into a container and refrigerate.
- When ready to make the margaritas, put all the ingredients into a cocktail shaker and shake until your hands freeze to the metal. Pour into a glass and drink immediately!