1
Rinse the Dried Hibiscus Flowers briefly under cold water to remove any dust and set them aside.
2
Bring about 4 cups of Water to a rolling boil in a saucepan.
3
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.
4
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.
5
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.
6
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.
