Agua de Jamaica (Hibiscus Water)

Rinse the Dried Hibiscus Flowers briefly under cold water to remove any dust and set them aside.

Bring about 4 cups of Water to a rolling boil in a saucepan.

Remove the pan from the heat, add the rinsed hibiscus, cover, and let steep for 15–20 minutes until the liquid is a deep red.

Strain the infusion through a fine-mesh sieve into a pitcher, pressing the solids gently to extract as much color and flavor as possible; discard the solids.

While the infusion is still warm, stir in Granulated Sugar to taste (start with about 1/2 cup for 4 cups of water) until fully dissolved.

Allow the agua de Jamaica to cool to room temperature, then refrigerate until well chilled. Serve over ice and adjust sweetness or dilute with extra cold water if desired.