Strain it and discard the the hibiscus. Allow it to cool slightly before using or cover and store the hibiscus simple syrup in the fridge for up to 4 days, until you’re ready to serve.

Run a wedge of lime around the outside of the glass and dip the rim into margarita salt or sea salt. We used pink himalayan salt to add to the pink cocktail. Set the glass aside.

Pour the hibiscus simple syrup, tequila, triple sec, strawberries, and lime juice into a cocktail shaker. Use a tamper or spoon to muddle all of the ingredients together, until the strawberries are broken down.

Add a handful of ice then close the lid and shake well for 1-2 minutes until everything is cold and completely combined.

Fill the prepared glasses with ice and strain the margarita into the cup. Top them off with club soda or ginger beer, then garnish them with fresh mint, thyme, strawberries, lime wedges, a lime wheel or orange wheels or a whole flower to make them fancy.

Pour the hibiscus simple syrup, tequila, triple sec, strawberries, and lime juice into a large pitcher or large glass measuring cup. Use a tamper to muddle all of the ingredients together, until the strawberries are broken down.

Strain the mixture to remove the strawberry seeds and pulp then pour the margaritas back into a pitcher filled with a few cups of ice. Stir well to incorporate everything and chill the margaritas.

Run a wedge of lime around the outside of the glasses and dip the rims into margarita salt or sea salt. We used pink himalayan salt to add to the pink cocktail.

Fill the glasses with ice and pour the margaritas into each glass. Top them off with club soda or ginger beer, then garnish them with fresh mint, thyme, strawberries, lime wedges or a whole flower to make them fancy.