Boil the water in a medium saucepan over high heat until it reaches a rolling boil. Remove from heat.

Add the dried hibiscus flowers to the hot water and cover the pot with a lid. Allow to steep for 30 minutes.

Strain the infusion through a fine-mesh strainer into a large pitcher, discarding the solid flowers.

While the infusion is warm, stir in your preferred amount of sugar or sweetener until fully dissolved.

Squeeze the juice of 1-2 fresh limes or lemons into the pitcher and mix well.

Chill in the refrigerator for at least 1 hour or serve immediately over ice.