Place the hibiscus flowers in a bowl and pour the water over top. Let sit and steep for 30 minutes.
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.
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.
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!
Rim each glass with a lime wedge and dunk it in the salty hibiscus sugar. Fill with crushed ice.
Pour the drink over the crushed ice and serve with extra lime wedges.
salty hibiscus sugar