Hibiscus Tea:

Cup of Yum
1. Add hibiscus flowers to a large tea ball or add to the basin of a French Press. If using a tea ball, place inside a glass pitcher.Fill the pitcher (or French Press) with about 8 cups of water. If your pitcher is smaller, that's fine. You'll be able to refill the pitcher later using the same flowers.
2. Cover the pitcher or French Press and steep in the fridge for about 4 hours (or longer). Timing isn't critical: the flowers can stay in the water for up to a few days if desired.Optionally, remove the flowers. (If you brewed your tea in a French Press, you'll need to transfer it to a carafe or pitcher to remove the flowers.) Because the flowers do not become bitter in the water (like tea would), I often opt to leave them in the water and refill it with water one or two more times.Sweeten with syrup if desired (recipe follows). Store tea in the fridge and use within a week.

Simple Syrup:

1. Optionally, make a syrup while the tea steeps.Bring water to a boil in a small saucepan. Turn off the heat and stir in the sugar or honey until dissolved.Cool to room temperature and store simple syrup in a glass jar (or airtight container) in the fridge.  Use within a month.