Make the puree: bring dried Hibiscus flower, sugar, and water to a boil. Let it simmer for 20-30 minutes. Blend and strain slowly. Let it cool in the fridge for 30 minutes.
Make the margarita: Rub rim of glass with lime, then dip in pulverized hibiscus.
In a blender, combine tequila, citrus juices, 1/2 ounce of puree, and ice cubes. Pulse for 30 seconds until smooth.
To layer, blend the mixture in two halves. One half, using Hibiscus puree and one without. Pour into the glass in different layers switching off colored halves.