6 cups hibiscus flowers

2 gallons water

4 cups sugar

2 Mexican cinnamon sticks

2 cups star anise

Lime wedges, for garnish

Serves 8-10

  1. Mix all the ingredients in a large pot and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  2. Strain and refrigerate until completely cold.
  3. Serve in a glass with ice and lime wedges, if desired.

Read more: This recipe originally appeared in "The Mexican Magician" by Lynn Cline.