Look through the hibiscus flowers for any unwanted stuff, take those out. Next, pour the leaves in a colander and give it a quick rinse. Then pour them in a fairly large pot and add in the water. Let sit covered for about 20 - 30 minutes.
Meanwhile, prep the rest of the ingredients. I used frozen mint. (Fresh or frozen are both great.)
After 20 - 30 minutes, add in the rest of the ingredients to the pot except the mint.
Cover the pot, bring to a gently boil and cook on medium high heat for about 15 - 20 minutes. Stirring only afew times.
After this time, the water should be concentrated and all the flavours should have been absorbed by the water. Turn off the heat.
Add the mint and let sit covered for about 30 minutes to absorb more flavour.
After the time is done, strain the mixture through a fine sieve twice. Reboil the chaff for a lighter hibiscus tea if desired.
Refrigerate or serve with ice. Store in an airtight bottle or container and keep in the refrigerator for up to 2 weeks or the freezer for 1 month (thaw before use). Enjoy!
