Maroon-colored dried hibiscus flowers from Jamaica are available at Caribbean and Mexican groceries. They make a fragrant and intense ruby-red drink that Mexicans serve very sweet.
In a large saucepan, combine the hibiscus flowers and water and bring to a boil. Simmer over moderate heat for 30 minutes. Strain and let cool, then stir in the sugar until it dissolves. Refrigerate until very cold. Serve the tea over ice and garnish with orange slices.
