Instructions

1. Add the dried hibiscus flowers or tea in a strainer to the tequila a few hours (or days) to steep and sieve. 
2. Cut up the melon and blitz it and sieve the juice to remove the pits.
3. Add the juice to a measuring jug, and add the flavoured tequila, triple sec and lime juice. This makes 1 litre of liquid. Taste it and added some agave to sweeten if preferred. 
4. Either use a strong blender with ice to obtain a frozen margarita, or freeze overnight in the freezer and remove about 1 hour before serving. Or serve over ice for the non-frozen version.
5. Prepare the glasses: place salt in a small dish, use a lime wedge around the rim of the glass and dip the rim in the salt.
6. Add the frozen (semi runny) margarita and serve.