In a medium saucepan, combine the water and hibiscus flowers and bring to a boil. Simmer over moderate heat for 5 minutes. Add the sugar and cook, stirring, until dissolved. Pour the drink into a medium bowl. Fill a larger bowl with ice water and set the smaller bowl inside. Stir the drink occasionally until chilled, about 10 minutes. Strain the cooler into a pitcher and serve in tall glasses over ice.
The iced tea can be refrigerated overnight.
Dried hibiscus flowers can be found at specialty food stores and at Latin and Caribbean markets, where they are called sorrel or flor de Jamaica.
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