Garnish: salt rimmed glass, orange zest, lime wedges, fresh cranberries
To make the cranberry base:
Combine the cranberries, sweetener, water and orange peel in a saucepan. Bring the cranberry mixture to a boil over medium heat and simmer 10-15 minutes or until thickened, stirring often and breaking up the cranberries as the mixture cooks. Strain the cranberry mixture using a mesh strainer and set aside to cool. At this point the cranberry gel can be refrigerated for later. You should have about a cup of cranberry gel.
To make the hibiscus tea:
Bring 4 cups of water to a boil, add the 4 hibiscus tea bags and let sit for 5 minutes. Remove tea bags and sweeten with 2 tablespoons of sweetener. Stir to combine and chill until serving time.
Make by the glass:
Fill the shaker half way with ice. In the shaker place 1 1/2 tablespoons of the cranberry gel, 1/2 cup hibiscus tea, 2 tablespoons (1 oz) of tequila and a teaspoon of lime juice. Place the lid on tightly and shake. Pour over ice salt rimmed glass filled with ice and garnish as desired.
Make by the pitcher
In a pitcher combine, the cranberry gel, hibiscus tea, tequila and lime juice. Stir to combine. Serve over ice in salt rimmed glasses and garnish with orange zest, lime and fresh cranberries.