Ingredients

• 4 quarts water
• 2 cups dried hibiscus flower pods (see note)
• 2 cups superfine sugar, plus more to taste
• Fresh hibiscus pods for punch cups or hibiscus flowers to float in punch bowl (optional)

Instructions

1. Add the water and dried hibiscus to a large nonaluminum Dutch oven. Cover and let stand at least 2 hours.
2. Uncover the pot and bring to a boil. Reduce the heat and let simmer for 6 to 8 minutes.
3. Strain through a sieve, discarding the solids. Add the sugar and stir until it dissolves. Refrigerate until well chilled.
4. Pour into small cocktail glasses filled with ice. Garnish, if desired.