In a blender, combine vinegar, lime juice, garlic, sugar, salt and pepper. Process until smooth. With motor at lowest possible speed, add almond oil and olive oil in a thin stream until emulsified, about 10 seconds.

 Add hibiscus flowers and almonds and process until roughly chopped. Store the vinaigrette, covered, and refrigerated for 2 days and up to 1 week.

*Dried hibiscus can be found at most Latin markets, spice stores and in the tea section of your favorite grocery store. Hibiscus tea is made from dried hibiscus flowers.

Make a delicious and refreshing iced hibiscus tea and this gorgeous ruby colored vinaigrette.