* Don’t be all granola and use rapadura or coconut sugar here. Part of this recipe’s allure is the beautiful ruby-red color that sugar-water takes on when infused with hibiscus leaves. I made it with coconut sugar once and it was way less pretty.
** My hibiscus leaves were old. At least a year old. I bought them way back when with a mind to recreate (to no avail) the spicy hibiscus punch that’s sold at Bread & Pickle by Lake Harriet (a-may-zing, with all kinds of clovey-limey complex weirdness/goodness). Anyway, I mention that to suggest that you might not need two whole tablespoons to get a lot of flavor if your hibiscus leaves are fresher.