Prepared in Jamaica, especially around Christmas, this drink is made by simmering dried hibiscus flowers with ginger, cinnamon, and cloves, then steeping the mixture. Its deep red color and tart-sweet flavor make it a festive drink for a crowd.
Bring the water, cinnamon sticks, cloves, and ginger slices to a boil in a saucepan. Simmer over low heat for 10 minutes.
Remove from the heat and add the dried hibiscus to the hot mixture. Cover and steep for 30 minutes, until the hibiscus releases its deep red color.
Strain the mixture through a fine-mesh sieve and stir in the sugar while hot until dissolved. Chill in the refrigerator, then serve over ice with an optional lemon slice.
Steep the hibiscus for at least 30 minutes; a shorter steep will not bring out enough color or tartness. Stir in the sugar while the mixture is hot so it dissolves fully.
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