Hibiscus Ancho Mint Tea
2 quarts water 1 cup dried hibiscus flower pods (alternatively, you could use a large bag of Nile Valley hibiscus or hibiscus mint tea, which is available at Austin farmers’ markets) 1 cup flavored simple syrup such as ancho mint or ginger
In a large pot, combine the water and dried hibiscus pods. Cover and let stand at least 30 minutes. Uncover the pot and bring to a boil. Reduce the heat and let simmer for six to eight minutes. (If using the Nile Valley tea bags, you don’t have to heat the water at all. Just add syrup.) Strain through a sieve, discarding the solids. Add syrup and refrigerate. Serve over ice. Makes 8 servings.