2/3 cups of boiling water
1 cup agave nectar
2 tablespoons dried hibiscus flowers
1 ½ cups freshly squeezed lemon juice
4 cups cold water
1 lemon cut into thin rounds
Add the hibiscus flowers to a medium bowl and cover with the boiling water. Steep the hibiscus flowers for 4-5 minutes. Carefully remove the hibiscus flowers from the water using a slotted spoon and discard. Add the agave nectar and stir. Pour the hibiscus water into a pitcher and add the lemon juice, cold water, and lemon slices. Stir to combine. Serve immediately over ice.