Steep dried hibiscus flowers in boiling water for 20 minutes to create a concentrated tea.

Strain the steeped hibiscus flowers, capturing the infused liquid.

Combine the strained hibiscus tea with sugar to form a hibiscus tea simple syrup. Stir until the sugar is completely dissolved.

Fill a large pitcher with ice to chill the beverage.

Add the hibiscus simple syrup to the pitcher.

Pour in the Herradura Silver Tequila, fresh lime juice, and Hum Hibiscus liqueur into the pitcher.

Stir the mixture thoroughly to combine all the ingredients.

Pour the Hibiscus Tea Fresca over ice into serving glasses.

For a mocktail version, omit the tequila and Hum liqueur.

Substitute with soda water to maintain the desired volume and effervescence in the mocktail.