Start by boiling 4 cups of fresh, filtered water in a kettle over medium heat.

Once the water reaches a rolling boil, remove it from heat and add 4 hibiscus tea bags or ½ cup of dried hibiscus flowers.

Allow them to steep for 5 to 10 minutes, until the water turns a deep crimson color.

Carefully remove the tea bags or strain out the dried flowers into a heat-friendly pitcher.

Let the brewed hibiscus tea cool to room temperature for about 20 to 30 minutes.

Once the tea has cooled, stir in ½ cup of freshly squeezed lemon juice and ½ cup of simple syrup to taste.

Cover the pitcher and place it in the refrigerator to chill for at least 2 hours, or preferably overnight.

When ready to serve, fill tall glasses with ice cubes and pour the chilled hibiscus iced tea over the ice.

Garnish with fresh mint leaves or slices of lemon.