Bring 4 cups of water to a boil in a saucepan or kettle.
Place the dried hibiscus flowers in a large heat-safe pitcher or bowl.
Pour the hot water over the hibiscus flowers and let steep for 10–15 minutes.
Strain the tea through a fine mesh strainer into a pitcher to remove the flowers.
Stir in the sweetener and lemon juice while the tea is still warm.
Refrigerate until chilled.
Serve over ice with lemon slices or fresh mint if desired.
Recipe Notes
Steep longer for a stronger tart flavor.
Hibiscus tea is naturally caffeine-free.
Add sparkling water for a fizzy version.
Store covered in the refrigerator for up to 4 days.