Start by pouring 2 cups of filtered water into a pot, then add in 1 cup of dried hibiscus petals. Bring to a vigorous boil over medium-high heat, then reduce to medium-low. Simmer for about 15 minutes until the liquid turns a deep ruby color.

While the hibiscus mixture is simmering, grab a separate pitcher and mix 1 liter of cool water with 1 cup of granulated sugar. Stir vigorously until the sugar is fully dissolved.

Once the hibiscus tea has simmered for 15 minutes, remove the pot from heat and let it cool for about 30 minutes. Strain the hibiscus petals using a fine mesh sieve into a bowl or pitcher.

Pour the strained hibiscus tea into the pitcher containing your sweetened water. Stir gently to combine, adjusting sweetness if needed.

To serve, fill glasses with ice and pour the tea over, garnishing with fresh mint leaves or a slice of citrus fruit if desired.